Identifying roast defects
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- In this video...I'm testing my cupping skills to assess this accidental roast defect kit. I only made 2. Hope it's helpful.
Examples of "defect" roasts:
Underdeveloped: portal.roastpa...
A good medium roast: portal.roastpa...
Over developed: portal.roastpa...
If you're interested I have them on the site now:
blkcitycoffee....
Links to everything you asked for:
blkcitycoffee....
You can send me coffee to cup for the vlog!
12403 Central Avenue
Suite 819
Chino, CA 91710
My current setup:
Roaster: Mill City Roasters 1KG
Software: RoastPath by MCR
*Friendly reminder*
I only have my own experience to draw from and share. I genuinely hope it inspires you to get your own gears working and find the best solutions for you and your situation. No matter what, I think we can all agree we're here to honor the cup
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Coffee @blkcitycoffee blkcitycoffee.com
Personal @thelevus
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 🙆♂️