QUOTE(lowkl @ Jun 23 2017, 12:57 PM)
Lack of distinct taste profile, I guess. For example, the Yirgacheffe I had roasted had that unique floral tones, but a bit muted. In some specialty cafes I have experienced super clear notes, even when drowned in milk.
What I've tried is to do a lighter roast, dropping at 215c or even earlier. Still no joy; in fact started to have underdeveloped characteristics if I stopped too soon....grassy, unpleasant. I always tried to maintain at least a 3 minute development time after 1st crack, by reducing the rate of rise.
As mentioned, last batch was better, rushing the roast as much as I could and still end at this roast level.
Question: for espresso, how long do you keep it in development, and your typical Rate of Rise during this phase?
Do you think my drying phase to 1C is too long? If yes, Should I get a stronger heat source or concentrate on increasing airflow?
You have alot of questions all merged into 1 post haha
I'll say first and foremost is that the quality of the green is really important. Get them as fresh as you can get them (current year crop) and store them well. Do some pre sorting to clear out chips, shells, rots, insect damaged etc
I vary the development widely. I typically hit 1C at 200-205C and drop the beans anywhere from 214C-218C depending on which coffee I'm roasting
Roast times are also ~11-13mins (this really depends on batch size. A 250g batch size I may complete faster closer to 10mins. I typically roasts at 550g batch sizes)
Your turning point is much slower than what I normally go with but would be great for a Natural or a low altitude Indonesian. I turn at 1.30min
What's your charge temp though? Because of a small machine like yours, it's not going to be holding a high amount of thermal mass meaning you might want to charge higher to shorten your roast times
More clarification on your taste issue - flat and boring or cloudy (too much body, tastes bitter)
And finally, espresso calibration/dose? You'll want to dose the Yirg higher for milk compare to other beans for example