Thread subject: Homeroasters.org :: Ethiopian profile
Posted by seedlings on 09/25/2010 12:17
The Honduran is probably very high-altitude as well. Wonder why the difference?
Posted by freshbeans on 09/25/2010 12:25
I think I'll measure a cup-full of each, then weigh each. If that's any true measure of density?
We'll see... -Scott
Posted by stoneguard on 09/25/2010 12:40
A cup might work, but if you want to be scientific about it, you likely need to do at least a couple of different quantities; 1 cup of each, then 4 cups of each, or a gallon - some larger quantity that shows a constant weight ratio difference.
Also, your hand test is very subjective. Depending on how far apart you did the testing, it could have been that warmth was already absorbed form your hand and it was cooler in the second bag than the first. A less subjective test would be to have something that you could warm up to like 90 degrees (so as not to heat the beans) and place into the beans with a thermocouple attached and measure the heat dissipation over time.
Not that I am objecting to your earlier test :). My wife is a scientific type and always encourages me in the control methods used to reduce subjectivity
Posted by freshbeans on 09/25/2010 13:00
Those darn scientists!! I also thought that surface area could play in to it. Those tiny little Yirgas compared to a fairly large Honduran might feel differant.
But the larger question; Do thermally resistive beans fare better in an air roaster or drum?
Thanks for the input, and thank your bride as well.
Posted by Unta on 09/25/2010 14:05
ill copy and paste some of this later this evening, but lets get this density and thermally resistive convo over to the new Hard Bean Soft bean thread.. just so we can find it later... or another thread if someone thinks of a more fitting title.
Posted by allenb on 09/25/2010 16:01
So...the generally held belief that less dense beans need slower heat. Does this really apply to air roasting?
..Or, is this an issue of conductive heat transfer in drums?
My gut tells me that beans that are less dense, do not transfer heat bean to bean as well. Nor would they conduct heat from a hot surface as well.
This might explain why a quick profile in an air roaster shows nice results.
Has anyone tried a quickie in a drum? -Scott
I have proof here that Scott is again the culprit luring us into extraneous technical banter (although it's really interesting).
I had to re-read to make sure it wasn't my fault this time.
Posted by Unta on 09/25/2010 16:47
Ohh boy... Allen just hucked you under the bus there Dr. Williams...only reason I started over with a new thread.. Was so I could remember where all this fancy talk was when i need it..well done boys :))
this place is hard to keep organized..Sean
Posted by freshbeans on 09/25/2010 18:27
I'n not goin' down alone! I had company.
The post count is as follows;
Thank you Sean for creating a new home for this banter.
And Thank You Allen......I will now redirect your gaze to the post count. :P;) -Scott
Posted by allenb on 09/25/2010 20:20
Ok, I apologize for the bus huck, sorta. But you had it coming. You keep coming up with these really intriguing side trails that are impossible to avoid getting sucked into.
But next time, I'm going to hold the line and resist! And then I'm going to PM Sean to step in and correct the offender so I don't look like a party pooper.
Now Sean doesn't know it yet but I'm nominating him for post traffic cop.
We can rotate the position quarterly but he gets the first shift. Thats if he agrees to it.
Posted by randytsuch on 09/26/2010 12:46
Here is the graph from the roast I submitted to the Sept Ethiopian Harrar comparison.
It is getting pretty good early reviews
250, 330, 410, 445, 480, 500, 520 //temperature
60, 90, 90, 90, 90, 180, 240 //time per step (secs)
1 2.5 4 5.5 7 10 14
Roast was stopped at 13 minutes, at bt of 426
first at 400f at 9:30
I experimented before with profiles for Ethiopians, and this is my standard profile for them.
Edited by randytsuch on 09/26/2010 12:47
Posted by stoneguard on 09/26/2010 18:47
Pardon my ignorance, but what is RoR?
Posted by randytsuch on 09/26/2010 18:54
Pardon my ignorance, but what is RoR?
Rate of Rise, or change in temperature over time
Posted by Unta on 09/26/2010 19:04
here is a by the minute version of my profile layered on CHAD'S and Randy's.
Edited by seedlings on 09/26/2010 19:53
Posted by endlesscycles on 09/29/2010 10:38
Just stretched the roast out as some folks here recommended, and got exactly what I expected: a thinner, less complex cup. That's my report, and I'm sticking to it.
Posted by John Despres on 09/29/2010 10:46
Hey, Marshall, excellent post, but don't hold back; where did you add the time for your stretch?
Posted by Unta on 09/29/2010 11:28
Im cupping a bunch(like 8) of those shorter profiles later this afternoon. Ill let you know what i think.
4 to 300
2 to 370
4.5 to 423
6min to 300
4min to 360 (15 deg F per min)
6 minutes to 420(10 deg F per min)
this was the sample i sent out.. I think that it was cut a bit short.
I'm not sure if my profile is exactly what Marshall did, but he had mentioned his willingness to try it out.
Id also be curious to see the exact numbers and wish i could get some samples, so that i could taste the difference.
Edited by Unta on 09/29/2010 11:57
Posted by seedlings on 09/29/2010 11:32
Sean, just roasted your 1/2# sampler. The beans were flying in my roaster, so the BT read higher, and I stopped based on smell and after 1C was over:
4:30 420F 1C rolling
5:00 428F 1C rolling
5:30 433F 1C trailing off
6:00 439F stop, cool
These are high, so probably something like:
2:00 to 300F
1:30 to 360F
2:30 to 420F
Posted by Unta on 09/29/2010 11:35
Cool chad.. looking forward to reading the cupping results.
Posted by seedlings on 09/29/2010 11:53
If anything, the short drying time might be the killer on this one.
Posted by freshbeans on 09/29/2010 11:58
What is the detriment in the short dry time? -Scott