Love this one, the flavour profile is everything i want in a coffee. Keep giving us the brewing tips and tasting notes.....enjoying the science of roasting albeit a bit above my head!❤
Good to see you at the market today. Thank you for the trial bag. Enjoyjng the bean to cup series so far. I've got exactly the same machine so this is invaluable. Looking forward to trying it out😊❤
Do you record dry end, I'm using artisan software at the minute and that uses dry end to calculate the mallard phase. Mine is too short at the moment, 20%. I have managed to get it too 25-27% on a few occasions.
Everyone has different opinions on this roasting curve :)! I got the same experience as you got You can reduce the pressure before FC or when that crash happens You can actually increase the burner by 7-10% so that supports enough momentum From taste even though there’s a crash or baked-on lorning It’s not really showing us that much than drum roast Taste you can get a brown sugar hint of flavour and sweetness However these were my experiences when I cup crash or baked samples from lorning :)!
When you increase the burner 7 to 10% for 20 to 30 sec you need to make sure to take the burner down a lot too Lets say 200 to 202 Up to 25 % to 35 % 204 down to 35% to 25% to 23% Otherwise over development
I totally agree with you - everyone will have an opinion! It's always difficult doing your first production roast. It's tough to know what's going to happen next. Your methods are exactly what I'll do, well probably a combination of both reducing the momentum into FC and increasing the burner at the crash point. I'll see what happens next time! Thanks for your tips 😎
Love this one, the flavour profile is everything i want in a coffee. Keep giving us the brewing tips and tasting notes.....enjoying the science of roasting albeit a bit above my head!❤
It's a bit above my head too! 🤣 I'll keep them coming, mind.
Good to see you at the market today. Thank you for the trial bag. Enjoyjng the bean to cup series so far. I've got exactly the same machine so this is invaluable. Looking forward to trying it out😊❤
Good show. Send me some feedback - positive or negative. It all counts!
Do you record dry end, I'm using artisan software at the minute and that uses dry end to calculate the mallard phase. Mine is too short at the moment, 20%. I have managed to get it too 25-27% on a few occasions.
Can you share a profile somehow and show me what phase you're looking at, or let me know what temperature spans you're marking?
@rjameswilkins brilliant thank you, when I get home I'll trying and get a good picture of a recent roast.
Good show.
Everyone has different opinions on this roasting curve :)!
I got the same experience as you got
You can reduce the pressure before FC or when that crash happens
You can actually increase the burner by 7-10% so that supports enough momentum
From taste even though there’s a crash or baked-on lorning
It’s not really showing us that much than drum roast
Taste you can get a brown sugar hint of flavour and sweetness
However these were my experiences when I cup crash or baked samples from lorning :)!
When you increase the burner 7 to 10% for 20 to 30 sec you need to make sure to take the burner down a lot too
Lets say
200 to 202 Up to 25 % to 35 %
204 down to 35% to 25% to 23%
Otherwise over development
I totally agree with you - everyone will have an opinion!
It's always difficult doing your first production roast. It's tough to know what's going to happen next. Your methods are exactly what I'll do, well probably a combination of both reducing the momentum into FC and increasing the burner at the crash point.
I'll see what happens next time! Thanks for your tips 😎
What roastery are you at in what country?
@ Melbourne ~
@ and Inglewood coffee roasters
James do you have an Instagram ~??
Would you be able to share I want to follow you
The company account is @theblendingroom and personal @rjaneswilkins (I don't really post on my personal IG).