HI
Im roasting on a Giesen W1, Im a newbie roaster so it's steep learning curve. Im finding my roasts all very bright and I'm struggling to bring out the sweetness. For a 1 KG batch of high grown beans I am charging at 200c (390f) and then cut the gas completely for a minute to allow drying. It looks something like this
Turning point 103c (217f) 2.30 mins
150 (300f) at 5 mins
First Crack (360f) is around 8.30 / 9 mins mins
Roast development is between 1.30 mins and 2 minutes
I start turning the gas down about 1.30 mins before first crack so that is slows into first crack. However I havn't been able to extend the roast development without creating a burnt taste.
My question is what part of the curve should I be focus on to develop the sweetness? Should I focus on extending the Roast development time from first crack to end? or the early stages development up to 300f, or should I be slowing down the development between 300f and First crack?
Also, is there a specific time during the roast when mouthfeel is developed? I sometimes create a rich mouthfeel and at others thin mouthfeel and I am not clear if this is due to roast development time or due to the speed of the roast during the earlier phase of the roast
Any thoughts be welcome
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