Nice video: Observation: Your tipping point is way too high, hence drying phase too short. Coffee can not develop enough from high TP to 1st crack. Hence, you get the underdeveloped bean with high delta though the curve looks text book. You may have charged too little beans for your roaster capacity. Charge temp at 360 is likely okay. Again, focus on getting much lower TP; u then have great time to develop evenly without baking.
Hi! I'm putting together a similar, direct-roast espresso club in my neighborhood, using my SR-800. The goal will be 20 subscribers paying $50 a month for 4, 240g bags of coffee roasted specifically to their preference based on their setups and feedback after each roast ($5 off a month after each feedback). I was planning on showing them defects as well, so I'm happy to see someone else doing that. :)
I just had a similar situation to your under developed coffee in this video. Roasted a Kenyan, ended up with a final 18% development, but only ended up with about a 9% weight loss. Super weird. I will cup it tomorrow
@@BLKCITYCOFFEEROASTERS so o cupped before work tonight. Not very bright up front like I’m used to tasting in Kenyans. I got more of a brown sugar, caramel, poached pear flavor. The after taste was similar to your underdeveloped roast; not much sweetness and a baked over roasted flavor even though it wasn’t. I wonder if it’s just because the majority of African coffees are grown at such high elevations and are so dense that we need to compensate for that by developing longer, as opposed to other normal roasts. Idk.
Forgot to attach this: Examples of "defect" roasts: Underdeveloped: portal.roastpath.com/roasts/share/4768238172019170522 A good medium roast: portal.roastpath.com/roasts/share/3875350170819170522 Over developed: portal.roastpath.com/roasts/share/7790703085718170522
Nice video: Observation: Your tipping point is way too high, hence drying phase too short. Coffee can not develop enough from high TP to 1st crack. Hence, you get the underdeveloped bean with high delta though the curve looks text book. You may have charged too little beans for your roaster capacity. Charge temp at 360 is likely okay. Again, focus on getting much lower TP; u then have great time to develop evenly without baking.
Hi! I'm putting together a similar, direct-roast espresso club in my neighborhood, using my SR-800. The goal will be 20 subscribers paying $50 a month for 4, 240g bags of coffee roasted specifically to their preference based on their setups and feedback after each roast ($5 off a month after each feedback). I was planning on showing them defects as well, so I'm happy to see someone else doing that. :)
🙌 great job
I just had a similar situation to your under developed coffee in this video. Roasted a Kenyan, ended up with a final 18% development, but only ended up with about a 9% weight loss. Super weird. I will cup it tomorrow
Yes let me know what you find!
@@BLKCITYCOFFEEROASTERS so o cupped before work tonight. Not very bright up front like I’m used to tasting in Kenyans. I got more of a brown sugar, caramel, poached pear flavor. The after taste was similar to your underdeveloped roast; not much sweetness and a baked over roasted flavor even though it wasn’t. I wonder if it’s just because the majority of African coffees are grown at such high elevations and are so dense that we need to compensate for that by developing longer, as opposed to other normal roasts. Idk.
Forgot to attach this:
Examples of "defect" roasts:
Underdeveloped: portal.roastpath.com/roasts/share/4768238172019170522
A good medium roast: portal.roastpath.com/roasts/share/3875350170819170522
Over developed: portal.roastpath.com/roasts/share/7790703085718170522
Yes i volunteer to cup together 🙆♂️