Roast Along- Colombia Cauca Manos Juntas
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Derek is dialing in a new light roast production profile for the Colombia Cauca Manos Juntas Natural. He talks about two prior roast profiles of this coffee, takes that data and applies it to this roast plan in hopes to achieve his specific goals.
RoastPATH profile of the Colombia Cauca Manos Juntas: portal.roastpa...
Colombia Cauca Manos Juntas Greens: millcityroaste...
500G/1LB Roaster: millcityroaste...
Want to learn more about roasting? Visit: millcityroaste....
Want to learn more about roasters? Visit: millcityroaste...
Thank you for sharing! Cauca contains some of the best coffees in all of Colombia and is very diverse! We represent and live in Cauca working with the best coffee providers in all regions of Cauca! If you're ever looking for more types, let us know! and manos juntos simple means "hands together"
Love watching you roast man. Keep ‘em coming
If there is a equivalent of a spirit animal in coffee, you're one of them Derek! 🔥
I love this coffee!
Do you ever cup later after degassing etc, say a week later? Do you find this would make much difference?
Always! - and it makes a huge difference!
@@MillCityRoastersMN Awesome - I imagine you wouldn't pick up on a lot of the vibrabcy in the cup you describe if you tasted straight away. Being able to wait and be patient after a roast further highlights the level of skill required by a roaster like yourself! Keep up the great work :)
What was the weight loss? This is one more metric I always use as part of keeping consistent .
Good presentation..at what RoR would you regard the coffee to be baking and slowing too much
More so at midphase .pre crack
Most of the "baked ROR" discussion is confirmation bias run wild. Baking is a stalled roast and usually happens only at a negative ROR. Successful roasts have enough controlled inner heat momentum that the outer bean temp can sustain a couple of a degrees temperature variance in ROR without defect. Our roasters are stable enough to make that thermal momentum more predictable and more repeatable. This allows operators to worry less about machine control and more about coffee quality.
How do you hit 5 min vs 5:30 at first stage? yellow to Brown stage? seems like 30 seconds is subjective
Scent change.
How do you shorten your mid phase when your gas is maxed already? How can you boost effiency?
Lower your batch size or get more gas.
the profile you put is not matching the degrees you say in video drop at 415 fc at 405
He's reading a different thermocouple reading displayed on the machine.