Hello, This may be asking for proprietary information, but I would love to start a discussion around different roasting methods and techniques which have been successful.
We've been working on getting more development out of a relatively shorter and lighter roast. With an 80% loaded drum, I've been working on dropping around 504F, leaving on full gas until 3-4 min, and then cutting to around half gas. I've been hitting 1st at 350F - 358F around 9:30 and dropping at 403F-408F around 14min. I've been having some success in getting a little more of the delicate flavors out, but it's easy to stall dropping at this temperature.
Has anyone else been experimenting with similar methods? I feel like I'm able to get more intense flavors out of a shorter roast.
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