Hi Mr. Willem I recently subscribed to your channel and enjoyed your videos. I have questions. How can I enhance flavor during roasting, and what temperature range do you recommend for optimal results?
Hello Giesen friend! Thanks for your question about enhancing the flavor of your coffee through roast profiling. When considering temperature ranges for roast profiling, here are some key points to keep in mind: 1. *Drying Phase*: Start the roast at a relatively lower temperature to allow the beans to dry properly. I recommend a start temperature (air) of 350F or 175C. Keep the flame at 50% or less. 2. *Maillard Reaction*: Increase the flame level to 80-90% depending the batch size in order to initiate the Maillard reactions, which initiates the chemistry changes. The peak point of the MR is around 300F or 150C 3. *Development Phase*: Control the temperature carefully during this phase to develop the desired flavor profile without over roasting the beans. The development phase starts at the first pops of the 1st crack. Keep the development limited to 90 seconds to 150 seconds depending on the roast degree you are looking for. 4. *Cooling Phase*: Ensure proper cooling after roasting to stop the beans from developing. The cooling must be completed within 4 minutes. Verify that the beans have a temperature that is hand warm or cooler. Experiment with different temperature ranges within these phases to achieve the flavor profile you desire. Remember that slight adjustments can make a big difference in the final flavor of your coffee. Happy roasting!
Hi boss, thanks for the videos clips, its really exciting to watch your coffee roasting clips and each time I learned something new. I have a question on this Pressure profiling; when there is increase of under Pressure value, drum fan is running faster, air flow is increased proportionally, so, does that also have a decreases in heat temperature in the drum also?
Hello! Thank you for your question. Willem says the following about this: "If the difference between the bean temperature and air temperature is less than 10 °C, the increased air pressure will decrease the heat in the drum. If this difference is more, then it will lead to an acceleration of the roasting process."
Hi Mr. Willem
I recently subscribed to your channel and enjoyed your videos. I have questions. How can I enhance flavor during roasting, and what temperature range do you recommend for optimal results?
Hello Giesen friend!
Thanks for your question about enhancing the flavor of your coffee through roast profiling.
When considering temperature ranges for roast profiling, here are some key points to keep in mind:
1. *Drying Phase*: Start the roast at a relatively lower temperature to allow the beans to dry properly. I recommend a start temperature (air) of 350F or 175C. Keep the flame at 50% or less.
2. *Maillard Reaction*: Increase the flame level to 80-90% depending the batch size in order to initiate the Maillard reactions, which initiates the chemistry changes. The peak point of the MR is around 300F or 150C
3. *Development Phase*: Control the temperature carefully during this phase to develop the desired flavor profile without over roasting the beans. The development phase starts at the first pops of the 1st crack. Keep the development limited to 90 seconds to 150 seconds depending on the roast degree you are looking for.
4. *Cooling Phase*: Ensure proper cooling after roasting to stop the beans from developing. The cooling must be completed within 4 minutes. Verify that the beans have a temperature that is hand warm or cooler.
Experiment with different temperature ranges within these phases to achieve the flavor profile you desire. Remember that slight adjustments can make a big difference in the final flavor of your coffee. Happy roasting!
@@giesencoffeeroasters Thank you so much.
Hi boss, thanks for the videos clips, its really exciting to watch your coffee roasting clips and each time I learned something new. I have a question on this Pressure profiling; when there is increase of under Pressure value, drum fan is running faster, air flow is increased proportionally, so, does that also have a decreases in heat temperature in the drum also?
Hello! Thank you for your question. Willem says the following about this: "If the difference between the bean temperature and air temperature is less than 10 °C, the increased air pressure will decrease the heat in the drum. If this difference is more, then it will lead to an acceleration of the roasting process."