Improve Flavors By Changing Your Coffee Roasting Profile
Вставка
- Опубліковано 29 вер 2024
- This video focuses on Improve flavors by changing your coffee roasting profile. This is the fourth video in my series that focuses on the coffee roasting profile. Today we’re going to take a closer look at how the length of the browning phase and the speed at which it takes place can affect the tasting notes in our coffee.
These are not fixed guides to follow. As home coffee roasters, it is important for us to experiment with the length of time spent between dry end and first crack. Much of the flavor development takes place during this part of the coffee roast.
Here are some resources that have helped me in my coffee roasting journey. These are affilliate links where i could receive a commission which supports this channel
Coffee Roaster Companion (Scott Rao) amzn.to/44X3JEA
Coffee Roasting Best Practices (Scott Rao) amzn.to/3wEFcrq
The World Atlas of Coffee: From Beans to Brewing -- Coffees Explored, Explained and Enjoyed (James Hoffman) amzn.to/3RoLd2D
Modulating The Flavor Profile Of Coffee (Rob Hoos) amzn.to/3UVa6Uw
21st Century Coffee: A Guide (Kenneth Davids) amzn.to/3KgEnb9
If my content has been helpful for you, consider buying me a coffee!
buymeacoffee.c...
See the Coffee Roasting Profile Worksheet and some free roasting profiles here:
buymeacoffee.c...
Nucleus Link Training Guides - / @nucleuscoffeetoolstra...
Nucleus Link - G.H. Grinding & Brewing Solutions - ghgbs.com/
The Captains Coffee Nucleus Link Playlist - • Nucleus Link
Roast Rebel Nucleus Link Videos - • Nucleus Link
Video Timeline
0:00 Improve Flavors By Changing Your Coffee Roasting Profile
- CHECK OUT MY COMMUNITY TAB! -
What type of coffee roaster device are you using to roast coffee at home? TAKE THE POLL!
What topics would you like to see on my channel? Comment in my community post
/ virtualcoffeelab
Links to the various coffee supplies I use:
If you click on these links I may receive a fee which helps support this channel
If your looking for a decent everyday coffee to get started roasting coffee at home, consider this 3 LB Nicaragua fresh green coffee beans (Amazon’s Choice) - amzn.to/3odS4dL
Kettle
Bonavita 1 Liter Kettle - amzn.to/3pvGsUZ
Bonavita 1.7 Liter Kettle - amzn.to/2KOhtgr
Grinder
Baratza Encore Burr Grinder amzn.to/2YgfJQe
Bodum Burr Grinder - amzn.to/3a7xtm8
Scale
Coffee Scale With Timer - amzn.to/2M2Pvhv
Better Scale (OXO Brand) - amzn.to/3qXqxPz
Immersion Brewers
Clever Dripper - amzn.to/3iIxVva
French Press - amzn.to/39e9ti6
Percolation/Pour-Over Brewers & Supplies
Kalita 155 Stainless Steel Dripper - amzn.to/2N29SLR
Kalita 155 Stainless Paper Filters - amzn.to/2MLRzuu
Kalita 185 Stainless Steel Dripper - amzn.to/2N1F12a
Kalita 185 Paper Filters - amzn.to/3rwRppH
I roast coffee on my Mill City 500 gram commercial coffee roaster every week. I also use a Behmor and a hot air popcorn popper to roast some great coffee. Join me as we roast, brew and cup coffee every week at home.
About Me:
I am a coffee enthusiast who roasts coffee from home on my sample size commercial drum coffee roaster. Coffee has been in my life for over 40 years, whether I was selling it or roasting it, I want to share my passion with you.
Supplies to Build Your Coffee Cart & Organize
24x48x63 wire rack (wheels not included) - amzn.to/3sQGPLP
Wheels (set of 4) - amzn.to/39ebvi9
Hefty 15 Quart Storage Bins - amzn.to/2MsOYFh
Music:
Jazzeton - Quincas Moreira
#HomeCoffeeRoaster #HowToRoastCoffee #CoffeeBrewingMethods
Having my new FreshRoast SR800 5.17.24, I have roasted with it 3 times so far. I have used the profile that came with the machine but did not like the taste that much. I roasted a profile of my own and it too was not that great. What I am looking for is a taste between medium and dark. I will keep experimenting for sure and over time I plan to hit what I want. I copied another profile today roasting 200 grams in the FreshRoast and the guy controlling the roast changed the fan and temp 16 times before hitting the cool button. I do have the extension tube for my roaster and it works well. I ordered the extension screen for the chaff collector. I have 2 different beans mow and three on the way. My next roast I am going to keep the temp and fan speed down through drying stage and not have it run too fast. I understand what you are saying here Mike. I will in time find my roast. Having fun all the way.
I’m glad you are enjoying your roaster Jerry. Yep, it’s going to take some practice Jerry. Hang in there.
Hi Jerry, I’d be glad to share the profile I used pretty consistently with the SR800 and a 12” Razzo Extension tube. I tweaked it only to return to the original profile that came with the Razzo. I only varied the time after First Crack and sometimes lower the temp from 9 to 8. I still have my SR800 but have since purchased a larger capacity roaster. My normal capacity on the SR800 is 8 ounces. It’s a great roaster.
I’ve been playing around with the browning phase lately, trying to make them go 3-3.5 minutes while making sure my momentum is good for final development. Since lowering my batch size for the Hottop to 200g, I’m better able to control the roast
Hi Alec, thanks for your comments. I'm glad you are getting better control and ultimately, better roasts. Great Job! Yea, I love the 3 -3.5 min browning time for many of my drum roasts.
Great video! How about change the Drying phase ? What will happen?
Thanks for watching. The drying phase doesn't influence flavors. It is when the coffee begins to turn yellow, the reactions take place and flavor development happens. I heard Joe Morocco (Cafe Imports/Mill City Roaster) in a roasting school video state that you can have a 20 minute dry and it won't affect the flavor of the beans. So, what is the purpose of the dry phase? Well, I've said the dry phase sets us up for success. How we approach the dry phase impacts the rest of the roast. Too much momentum, not enough momentum, it all impacts the browning and development event times.
Great video👍 Thank you Mike
Glad you enjoyed it. Thanks for watching and subscribing.
Interesting as always. Color and temps were similar between the two roasts, but what about the wt loss? How did the two roasts compare?
Hi J. I must have mistakenly edited that out. Both roasts were very close. 11.8% and 12%.
@@VirtualCoffeeLab Wow, so both roasts were fairly identical as far as far as end-roast visual and data attributes, but tastes were quite different. Subtle differences certainly change the flavor significantly. It seems that to be able to reproduce the desired results routinely, one would almost have to either somehow overlay a "good" curve over the one currently being produced and tweak accordingly, or match temperatures at a fairly granular level (myself since I don't have Artisan).
Sorry for the late reply. Holiday weekend and all.... Looking back on my video production, I started rattling off times between the two roasts and it was confusing so I was going to create some sort of graphic to display and then forgot.
The development time between these two roasts differed by 5 seconds. So, in my book they were pretty much the same. he browning phase difference was pretty significant. Roast #1 had a two-minute and 55 second browning phase, while Roast #2 had a two-minute and 15 second browning phase.
Phase percentages are helpful to help get a starting point for roasting and can be helpful references but when we total roasts times are so different, like an air roaster compared to a drum roaster, we need to look at how much time we are spending in the phases.
Hey Mike, a fellow Mike here! I'm a software developer and I'm putting the final touches on a prototype app to use with Behmor roasters. I think it's pretty currently looking really nice! Let me know if you want to get your hands on a beta release, I would absolutely love to get feedback from a qualified roaster like yourself.
Hi Michael, sounds interesting. Sure , I would be interested in seeing a beta version. Connect with me on my virtual coffee lad Facebook page please.
With high MASL coffees, I have pretty good success on a Behmor. What's the expected flavor impact of lowering the initial charge temp? Roasting City+ to Full City.
Generally speaking, lower charge temperature means longer total roast times. Basically, stretching out the roast will cause a longer middle phase and development. This in turn will cause more muted notes.
It’s plus to full city is a pretty big range of temperature and color. Your coffee could just taste roasty with some darker notes or it could be flat and boring. It’s hard to say. Depends on so many things. My best time range for behmor roasts were from 9-11 minutes.
Nice to see that you were able to spend some time with the Link. I own the kaffelogic Nano 7, which is essentially the same machine with slightly different software, power supply, and accessories. It's an excellent machine that I would buy again.
I like that it's super repeatable and requires no babysitting, so it works well for home-scale roasting. With the BOOST attachement, I generally do 160g batches, which would get old, if I needed to monitor it and adjust it every step of the way. Since I can set-and-forget and just hit PLAY, the modest batch sizes are not a problem.
Regarding the profile, I've developed a couple that tend to work for me. My favorite is very aggressive to start and then goes relatively slowly and smoothly. After we find a target drop temperature, I do five roasts. One is the control. North is the same time, but +1C drop temp. East is the same temp as the control, but 20s later. South is -1C and West is -20s. I tweak each profile to ensure that it is as smooth as possible, but with the same start to the curve. The amazing thing is that these small adjustments make very clear differences - and my wife and I always see eye to eye on each result. From our "compass" process, we pick a winner, and that's the profile I apply to that bean.
It's a nice, repeatable process. Step 1 is to check our two favorite starting curves. Next is to find our target level of development. Finally, we do the "compass test" and choose the winner. Rather than search further, if a bean doesn't do it for us, we move on to a different coffee. I will generally buy two pounds of a new bean and use 80g batches for these initial tests. If the coffee thrills us, we buy 10-20 lbs right away, before it's no longer available.
In "production mode", the results are super consistent. Love the roaster! It's low-stress and mistake-free. And electric. And it works under a kitchen hood. For us, it's perfect.
Thanks for sharing Jon. Love your process. I'm glad you are enjoying your roaster! Thanks for watching!
Have the Kaffelogic myself and love your systematic process. How do you approach your step 1 and step 2, finding a favorite starting curve and choosing an end temperature. Step 1) you do two roasts according to your gut feeling of your favorite profiles? Step 2) You roast to 3 quite different end temperatures to have a triangle?
Would love to hear more about your process :)
One mystery of roasting that I am experiencing with a Colombian I'm currently on is a flick during the browning phase that no matter what I do still happens. Seems to be independent of my settings and a part of the bean. Is this a known phenomenon? Might be a good video topic if so.
Hi Alec, yes, the flick and crash are common issues. It's a thing.....
The flick
During the roasting process, the coffee beans retain enough heat where a couple of things happen.
1. Just before we hear first crack, we notice a sudden increase in our ROR. This increase is believed to be caused by too much heat/momentum. Basically, the operator didn't decrease (step down) the power/energy setting enough throughout the roast, causing the flick.
2. The other belief is the bean goes exothermic and are now giving off energy causing the increase and we didn't anticipate it and make adjustments to our heat.
The Crash
The crash is caused by a couple of things as well.
1. First a lack of anticipation from the exothermic reaction. We reduce our heat to prevent this sudden increase, but then we increase our heat to prevent the sudden drop after the initial flick event subsides. Some may have a different approach.
How can a home roaster prevent the flick and crash?
As a home roaster, we are at a disadvantage by only roasting limited quantities of our coffee. Actually, some see this as an advantage because of the variety, but when it comes to mastering and anticipating issues within the roasting curve, by the time we begin to work it through, the coffee is gone and we are on to another bean. So, it can be frustrating when we don't know exactly how the bean will react until we roast it. Yes, we have a general idea of what to expect most of the time, but to anticipate and make the proper adjustments takes some practice. Many of these flicks and crashes that take place on our graph are 10 seconds later, beginning before we even see them on the graph. So, anticipation/experience, can help us practice to reduce the flick and crash. I recommend a home roaster buys a larger quantity of the same bean so they can practice "perfecting their roast profile".
One more thing about this. I have a lot of respect for people like Scott Rao. They have stuck their necks out and made some big statements about how the flick and crash are "defects" and can be tasted by the keen palate. I've tasted Scott's coffee at one of his workshops (he brewed). I've also purchased his coffee. It is excellent quality. Starting with the greens purchased, all the way though the roasting process, he is focused on delivering a high quality coffee, and it works. So, I believe the flick and crash can cause a negative experience in the cup and i think it is good practice to learn how to avoid these events. The reality is I don't always do that and the coffee still tastes really good to me. Have i experienced tasting the same coffee with a flick and crash, compared to one where I avoided them? Yes, and" i think" the roast where I avoided the flick and crash tasted better. My palate isn't the greatest but i'm working on it.
@@VirtualCoffeeLab thanks for the reply. What would you say is a large amount of the same coffee? I usually buy about 11 roasts of the same coffee 5lbs at 200g batches.
I think that is a good amount unless you don't mind drinking more of the same coffee.. I guess it all depends how challenging the coffee is.... and, we don't really know that until we start roasting 😵💫. I'm roasting a Bolivian coffee that has been challenging. It seems to really take on heat and fly. So far I have done 5 roasts, trying to find the right balance of total roast time, ending color/temperature, and navigating the behavior of the coffee with heat management and air. I hope to get closer in the next few roasts. So, there are 8 roasts right there. The good news is we have 22 lbs of this coffee (it's a crown jewel from Royal). I'm roasting 400 grams at a time which is .88 pounds. We will get about 25 roasts.
Have you considered becoming a home roaster consultant? I’d love to have someone I can send my roasts to for judgment 😊. And tell me how to improve
Nick, I do that with the people that book a 1 hour zoom call with me. buymeacoffee.com/virtualcoffeelab/e/207221
What roaster are you using?
If you're not interested in the zoom call but just want to send some profiles, contact me through my facebook page facebook.com/TheVirtualCoffeeLab/ and we can work something out. I'd be glad to help.
@@VirtualCoffeeLabhmm what a good idea!!!! 😊
I should have watched the video to the end before I sent my message 😊
I have a home made roaster you can see on my channel. I don’t log my roasts right now. Would you consider tasting sample roasts?
Hi Mike, very interesting video, l got a lot out of it. By the way love the sign
Hi Shane, Oh, the sign was actually my monitor I use for artisan while i roast. It was on "screensaver". You guy are in your "fall" season right? Has it cooled off?
@@VirtualCoffeeLab it sure has, and l don't like it one little bit
Great video Mike. Your production quality has really gotten sharp, I love what you did with the three roasts side by side. I’m still working on getting consistent roasts. There is a lot to learn. One thing that might have been interesting in your experiment would be to hold the development time constant, rather than percentage. Given that I think you mentioned your roasts were different times but that you held the development percentage the same, that would mean different development times, unless I misunderstood. Given that so much happens after first crack if you kept that time the same maybe the differences in taste might be more directly associated with the different browning phase times. Overall great content again. Thank you for another video.
Hi Edward. Thanks for your comments on the video quality. I'm trying.
So about the development times....
Looking back on my video production, I started rattling off times between the two roasts and it was confusing so I was going to create some sort of graphic to display and then forgot. Sorry about that.
The development time between these two roasts differed by only 5 seconds. Also, the moisture loss was 11.8% compared to 12%. So, in my book they were pretty much the same. The browning phase difference was pretty significant. Roast #1 had a two-minute and fifty-five second browning phase, while Roast #2 had a two-minute and fifteen second browning phase.
@@VirtualCoffeeLab gotcha. Thanks. Don’t get me wrong. Your videos have always been of high quality, I just think they are getting even better, and I can see that a lot of time and effort goes into them. Thank you for all your hard work.
Yep, no worries. I undertand what you meant. I'm trying to incorporate more B-Roll into my videos where appropriate. I'm glad you notice an improvement. Thanks Edward.
Mike, it’s been awhile but I am returning to thank you. It is now 10 months since I started home roasting. You have been instrumental in helping me to get where I am today. I started with a popcorn popper and shortly after got a Maria’s Popper which has worked out well for me. Through trial and error I have settled on a roasting method, a blend of beans, and a method of brewing that is perfect for me.
Your videos are clear, concise, and to the point. I appreciate that they are thorough without wasting time on extraneous comments. They hold my attention. The information is excellent.
I have limited control with the equipment I am using but I am happy with the results. Your guidance has been instrumental in helping me achieve coffee excellence. I only have one or two cups a day but I savor them and get great pleasure from them. Thank you.
That’s why I’m doing this Alice. When I started roasting, there were limited resources to learn. Especially with home roasting equipment. I’m also doing this to encourage others to give it a try. Along the way, I’m trying to be kind, encouraging, and welcoming so people can ask any question and not feel embarrassed 😳 . There is a learning curve for this hobby and it can be frustrating.
Thank you for your kind words. I’m glad my videos have been helpful. Thanks for posting. Have a great week roasting!
Recently I have adjusted the heating element during the roast. I start with high. At any crack I reduce one step (i only have high, medium, low) for one second. That’s it. I get fully developed flavor with no “french roast “ flavor hiding the good stuff. (Old fresh toast 500.. I always roast 5.00 Oz green)
No worries about moisture content. I go only by sound.
Thanks for watching and sharing how you manage your heat during the roast. Yea, fresh roast 500.... wow. Great Job on the roasts.
Nice video Mike. I have been experimenting with varying the middle phase time, as well as the drop temperature. I have found that having too short of a middle phase is like turning down the flavor valve in the roast. Now most of my 400 g roasts have at least a three minute middle phase. It seems to me getting the right middle phase time maximizes how flavor is obtained, and the Development Phase length and drop temperature shapes the of the roast: acidity, body, sweetness, brightness, fruity, caramel, chocolate, etc.
Hi Lou, thanks for sharing. Great comments. Agree with your use of the development phase and drop temperature shaping the roast. Nice......
I apologize for my lack of including the browning and development times for the roasts in my video. It was a mistake during the editing process. Interestingly, the development time difference between these two roasts was only 5 seconds. So, in my book they were pretty much the same. The browning phase difference was pretty significant. Roast #1 had a two-minute and fifty-five second browning phase, while Roast #2 had a two-minute and fifteen second browning phase.
Thanks for watching.
Thanks! Have you ever roasted on an Arc 800, or would you consider doing videos on it? That's the roaster I own
Hi Ben, thanks for watching. No, I've never roasted on an arc 800. Tell me how the airflow works on the 800. Your roaster tilts right?
Hey Mike,
How are you doing? Hows the family? Ive been a lot better. I roasted tonight after watching this video. I lowered the temp during drying and the 2nd stage did take a bit longer. Usually ill blast through the 2nd stage. What you said makes so much sense.
I directed mrs kg to this video n your description bcuz she hinted at getting me a roasting book 4 my birthday. I told her to order through you and you only. You have done so much 4 us. I still have yet to return to work but im stronger every day. 😊 I have been brewing with the Hario cone lately and ive been roasting a bit lighter than normal. Tonight i finished the last 200 grams of a 6kg order.
I hope you stay well. Thank you for everything and please think about coming to Japan. We have a great coffee culture here, especially in the city where we live. Kanazawa is known for its seafood, alcohol, tea and coffee. I think a trip out here would be a memorable experience for you. 😊
Have a great week.
Glad to hear from you. I'm happy you are doing better. Yea, the middle phase is really important.
The development time between My Roast #1 & Roast #2 differed by only 5 seconds. So, in my book they were pretty much the same. It was the browning phase difference that was significant. Roast #1 had a two-minute and fifty-five second browning phase, while Roast #2 had a two-minute and fifteen second browning phase.
Keep track of your phase times and experiment. I'm glad you are giving the longer browning phase a try. Let me know if you can taste the difference.
Hang in there. If I ever make it to Kanazawa I'll let you know. Thanks!
@@VirtualCoffeeLab 4 sure. I picked up a few whiteboards and I do use them but sometimes I just gotta roast for the day after next. I've learned on my bad days not to roast. If I'm in pain I won't be focused and I rush it.
Last night I put on your playlist and just let it play for over an hour.
Thanks for playing the videos. That helps my watch time. Oh, thanks for using the Amazon affiliate links in the description. That helps me buy stuff for the channel! Much appreciated.😀
@@VirtualCoffeeLab Your the best!!! Take care.
Great video! Thanks.
Glad you liked it! Thanks for watching Brock.
Great video, Thank you!
I’m doing just this with some Yemen Bani Haraz. I can’t get below 15% moisture loss despite drastic changes to the profile. Thanks for adding all the references in the description, it’s so helpful!
I'm glad my video is helpful. What roaster are you using and what approach are you taking where you can't roast lighter?
@@VirtualCoffeeLab I’m roasting on an SR-540 modified with a seperate pwm fan control that gives me 1% speed change per click. I start with 140g, on P1 / Fan-100%, increasing to P4 incrementally through drying, then I start reducing fan speed by 1% to get the rate of rise I’m aiming for. I don’t use temp probes, only the Fresh Roast temp.
My last 3 Yemen runs were:
1. DE 3:30, FC 7:28, end 8:30 (439°F) 15.4% Loss
2. DE 3:15, FC 7:40, end 8:45 (434°F) 15.5% Loss
3. DE 3:15, FC 6:55, end 7:45 (435°F) 15% Loss
I measured density to be 1.11g/ml w/graduated cylinder.
I think you can easily place a meat thermometer probe inside the roasting chamber just above where theextendion tube seal is.... basically in the middle of the glass. Your getting pretty tricky with the fan adjustments. That is pretty cool. Maybe consider using a fixed temp for the entire roast and use your fan to manage your temps and ROR. See my video that shows this being demonstrated here: ua-cam.com/video/J3GEK9ydJr4/v-deo.html
You'll be down in the 12% range. You can make modifications to this process by using your incremental fan adjustments...
Thanks! I watched and I’ll give the constant heat setting a try.
I did 2 more runs like in the Nordic video and the lowest was 14.4% loss. I used a meat probe as BT where you suggested and was surprised how much heat was being released during 1st crack. BT was 20f higher than inlet temp by end of roast. This was very useful!
Thank you Mike!!!!!
Thanks for watching and being a subscriber!
Great job Mike and see you still have the Kaleido. Thanks!
Hi Jeff, Thanks for watching and your kind words.
Yep, I'm hoping to share my thoughts and some roasts with the M10 in the near future.
@@VirtualCoffeeLab Mike what’s your email address again? I’d like to send you some screenshots from Scott Teh in reference to your video on changing the profile during drying and browning to obtain more flavor. Scott is responding to an M10 user who was disappointed with his roasts especially light roasts with grassy taste. The screenshots also cover a class he attended on roasting with infrared elements. It’s ironic that the method he proposes is actually the method a few air roasters use to produce great coffee. High Fan Low Heat to gradual Low Fan High Heat into FC. It’s the direct opposite of the standard profile used by drum roasters. So I use both types of profiles on my M6. A very nice standard profile for espresso and an alternative profile for light flavorful roasts. The Kaleido roaster is a hybrid of sorts and lends itself well to both profile types.
you can contact me through my virtual coffee lab facebook page. I don't monitor it as frequently as my youtube channel but I will reply.
@@VirtualCoffeeLab Sorry Mike I could not find your FB Page…but did reply to your email address. Let me know what you think after your review. Thanks!