Replies to This Discussion

Permalink Reply by farmroast on April 17, 2011 at 5:54pm

Most roasters are rated for higher batches than their sweet spots. 

The slow ramp 6-8min. fast finish 2-2.5min is the Diedrich approach and is talked about here

slow ramp fast finish . They may be talking about it in the IR-12 thread here, also. I did a sumatra roast with it and liked the results. Melded the various sumatra flavors in a nice way. I'd stick to tweaking the faster ramp slower finish with your El Salvador.

Permalink Reply by Donny Raus on April 20, 2011 at 7:02pm

I'm gonna try that on Friday. I'm very interested in seeing the results. I was sample roasting some Sumatras on a small air roaster the other day and usually charged the machine with 135 grams of coffee. Taking this discussion into account, I reduced the charge to 115 and the results were staggering. I've never seen such pretty bean development. It almost brought a tear to my eye;)

 

I've got to say I love Barista Exchange and this forum. Its is awesome to post and have an open exchange of ideas.

 

I just posted a new discussion to "Roasting" titled "Roaster Mods". I am doing some work on a Samiac 10 and am going to post some of the mods there. Would love to hear your thoughts!

Permalink Reply by John Alexander on July 18, 2011 at 12:52pm

I love the discussion here.
I roast on an Ambex YM-2 and love it. I normally keep my roast at 2.5 lbs. depending on the bean and the outside conditions, I will charge my roaster to 370 to 400. I like to make the turn around 190 to 200. With a 2.5 lb roast I adjust the airflow so I can cross over 300 around 7.5 minutes. I like to climb at 17 to 21 degrees a minute until I cross 300 then the rate if climb is 10 to 12 degrees. I will go for 3 to 4 minutes after first crack, unless I am shooting for an espresso or dark roast, then I go 4 to 6 minute after first crack.
I love the YM-2, it's very easy to roast on and it's a work horse, if you just do regular maintenance on it.

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