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View Thread » THE ART OF ROASTING COFFEE » Roasting Profiles
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Guatemala Santa Clara - Reducing Tipping
Hey guys, I have been roasting this Guatemala Santa Clara for a while now and have been trying to make the most of it. So far roasts have been "good" but nothing has been great. I was experimenting with high charge temps to see if that brought out some new notes in the cup but ended up getting a lot of roast in the cup. So now I have been trying to reduce visible tipping and really aiming for consistent development throughout the bean. But even with reducing the charge temp considerably I am still getting noticeable tipping. Please see High Charge temp profile, Low Charge profile with the high in the background, and also the tipping from the LOW charge temp profile.

High Charge

Low Charge

Tipping From Low Charge

What other changes in a roast can be made to reduce tipping and roast in the final cup?
Huky 500T
Does tipping have something to do with the burnt ends on the bean in your pic?
Always learning
Yep !
This is a really helpful guide looking at common roasting defects.

Tipping was visible on the outside and there was some 'minor' scorching on the inside. I don't have the best light but here is an internal picture. In person the area I circled in red appears more developed than the rest of the bean.
Huky 500T
interesting. now you have me inspecting my beans under a 10x loupe
Always learning
Consistent internal development is important. I usually eat a few beans right when I first drop them and they are still warm because taste can tell you so much. But not if I am roasting in the evening. I always grab a few and slice them open with a really sharp knife and then use a jewelers loop to look at the inside. I have found if you cut them on an angle it is a little easier to see things.
Huky 500T
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