Ok, guys! I see a lot of great conversations on this site but it seems to me that far too few of them are actually about the art/science of roasting. Most discussions focus brewing and retailing- which is totally fine. However, I'd like to discuss the reason we're all here.
It seems to me that, as with being a barista when pulling an espresso shot, there are a limited number of variables at work during a roast.
When pulling a shot a barista balances: dose size, grind size, brew time, water volume in, and coffee volume out. The result of the equation is the extraction and the taste of the espresso.
Each of these variables has a somewhat predictable effect on the extraction and taste of espresso. That, of course, is another conversation.
Similarly, a roaster has in the works his own variables: batch size, bean size [and water content], roast time, air temperature, drum temperature, bean temperature, and airflow. I would like to see an informed discussion as to how each of these effects the outcome of a roast.
We can discuss batch size by asking, among other questions: what characteristics are common among roasts over 20lbs and what traits are common in smaller roasts? For example, do smaller roasts tend to have certain cupping results? Do larger roasts?
Roast time is an interesting topic because it is directly correlated to each other variable.
The question I have the most difficulty answering as a roster is: where does an increase in airflow have the greatest impact? Is it in the time/temperature vectors or is it on the cupping table?
How can we dissect these elements, and then reconstruct them for a fuller understanding of coffee roasting?
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