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02/23/2019 9:17 AM
Ethiopian natural Gesha today .. tasting it tomorrow.

02/13/2019 4:49 AM
Thanks again Ginny.

02/12/2019 3:29 AM
Good morning all. Just finished a few days with Yemen Red Harraz. We liked it.

02/11/2019 10:05 AM
probe diameter

02/11/2019 10:01 AM
probe dimension

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SR500 profile (Temp probe)
Hi all. I've been playing with some Mexican Chiapas lately and wanted to share 2 profiles I've been enjoying.
I have a thermocouple installed down through the chaff collector and it reaches right into the bean mass when the fan is on.

The Beans i use are here https://www.coffe...IAPAS.aspx

1st roast is to FC. 120g load

start a 2 min warm up on High heat high fan with the top on to retain the temp. 315d

load the chamber and leave the fan on high.

low until 275
cool to 240
low to 315 started to get Yellow. 2:30 sec in
cool to 300
med to 350 4:17 tan
fan to 1/2
low and let climb slow to 360
med to 400 7:20
High to FC
FC 7:45 413
EFC 4:31 9:01

I found walking up to first crack slowly and then applying high heat to start works better. I was losing progress before because when they cracked, My temp would fall 10 degrees. this gave me a consistent roll through FC.

2nd Roast to 2nd crack 120g load

2 min warm up and load. 300 degrees. fan High
low to 270
cool to 250
med to 280
low to 310 4:10
med to 360 5:48 Tan
Fan to 3/4
medium to 375
Fan to 1/2
high to 400 8:15
FC 412 8:40
Med to End FC
EFC 415 9:43 (I stalled and lost a few degrees here because I didn't have enough speed going into my rise)
fan low
high to 440 12:05
start of 2nd crack 451 at 13:27

Take it for what it is worth. My times are just reference points that show how long it took me. I focused on temp only. Hope this helps someone. At least it's something new for you to try.
I plan to take my next batch beyond second Crack and see how it does.

So far, the 1st crack is really good as a pour over. It has a light body and clean finish.

The 2nd crack works well for espresso. More of a full body with a light spiced chocolate taste.
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