How's your summer been?
This is just a little one-take catchup video from me. Hoping you guys are all well enjoying coffee and your lives and careers as best you can.
I have some questions for your roasters out there with any experience with kenya beans. Please watch through to hear how I'm being challenged by a very finicky peaberry right now. Advice is welcome.
I make reference to Modulating the Flavor of Coffee by Rob Hoos.
My most recent 10kg roaster profile:
6.5kg/10.
Charge 440f - 15s soak. Turnaround one minute-thirty seconds.
100% gas, Dry End 6 minutes.
1C 12 minutes. Gas at 30% staggering down 5% every 15 seconds or so until 408f to gas off.
Drop 411.
Drying 43% - Maillard 44% - Dev 13%.
Aiming for less time in the first two and another minute or so in dev.
On the successful sample roast, I was at 50% drum capacity and that allowed shorter dry and maillard times. My next step is to take capacity to 50% on the 10kg roaster.