how NOT to roast anaerobic natural coffees (maybe)
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- čas přidán 24. 07. 2023
- In this video...I'm attempting the 1st production roast of our newest coffee: Three Palms. Costa Rica, Anaerobic natural processed goodness.
Roastpath: 369F CT
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Links to everything you asked for:
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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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Personal @thelevus
I recently started an excel sheet to input details from every coffee I roast and you just gave me an idea. Using roast level to see where a particular coffee does best and then seeing if there’s some type of correlation between roast level and process. You might be able to do the same and adding the roast temp to see what range is a good starting point given the process.
Yep that’s exactly my process!
Longtime lurker, first time commenter. I've been roasting naturals on my Aillio Bullet. I realize profiles aren't going to transfer perfectly from machine to machine but I think the long maillard phase is a good idea. I do that all the time with naturals but because that's contributing to development I then shorten the post FC phase to under a minute, sometimes even just 45 seconds. It's in the range of 7-8% development and then weight loss is around 11%. It yields good results for me. Perhaps you could try shortening your post FC phase by 30 sec. I think that might do more for you than the charge temp adjustment. Cheers.
Agreed!!
I’m applying a very similar concept with my fresh roast sr700. Soon I’ll be using the Aillio and can’t wait to play with more variables. Currently I can only connect via laptop and change air temp and fan speed.