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Roast dial-in question
I'm not a roaster...
...But I'm curious: When you've got a bean you are roasting for the first time (no prior experience with the bean) and given best flavor profile is 1-2 week rest wait how do you know you've got the proper roast profile...without waiting a week or two to cup?
It certainly seems, from the outside looking in, roasting is even more of a proverbial "3-legged stool" than even making espresso!
...But I'm curious: When you've got a bean you are roasting for the first time (no prior experience with the bean) and given best flavor profile is 1-2 week rest wait how do you know you've got the proper roast profile...without waiting a week or two to cup?
It certainly seems, from the outside looking in, roasting is even more of a proverbial "3-legged stool" than even making espresso!
Comments
Reiss is the expert! His roasts are very nice, but sadly very expensive to import/ship.
I guess if you have a bigger roaster you can cup
Otherwise its just practice and experience
I often grind straight after roasting just to get an idea of flavours
it's constantly changing, i've even ground every morning for 14 days to see the taste evolution
I'm tempted to try small manual eject of beans at various times during the roast on the hot top, but i figure the largest percent drop in bean mass will screw up the roast
I think you are correct, disrupting the roast in progress messes up the profile. It would be similar to adding green beans part way through the roast, sort of ...
I'm working on SWMBO to knock down the current garage, put in a 3 bay two story monster with room for workshops and a roasting area in the back.....progress is slow