Pyramid vs High to Low: Best Roast Profile for Loring Roasters? The Results! скачать в хорошем качестве

Pyramid vs High to Low: Best Roast Profile for Loring Roasters? The Results!

Pyramid vs High to Low: Best Roast Profile for Loring Roasters? The Results! I’ve spent the past six months getting to know the pyramid heat approach to roasting specialty coffee on a Loring, the S15 Falcon, a joy to work on. I then watched a video recently that highlighted the roast approach of Tim Wendelboe. He’s a much more learned roaster than I am and this video explores my thoughts surrounding his choice of high to low heat for coffee roasting. The experiment was designed to match as many variables as possible. The chosen coffee is Pantano, a natural process Yellow Bourbon from Brazil. The batch size and drop temperatures were kept the same and both profiles used Loring’s 20 second auto-soak. I targeted a total roast time of 10 minutes and development time of 1:30 post first crack. I hoped that I could reach the same end temperature and percentage weight loss. The resulting batch parameters were as follows: Batch 22718 (High to Low) - Time, 10:07. End temp, 213.8 C, Development Time, 1:31, Dev. Time Ratio 15%, Total Weight Loss 12.44% and Agtron Gourmet Colour 114.7 Batch 22719 (Pyramid) - Time, 09:55. End temp, 213.7 C, Development Time, 1:32, Dev. Time Ratio 15.5%, Total Weight Loss 12.47% and Agtron Gourmet Colour 115.6 Cup profile results: High to Low Heat: This has a more pronounced dry fragrance but muted in aroma. There was a defined skew to fruits showing orange citrus in flavour. Lighter body, less rounded and shorter finish. It highlights fruit character. Pyramid: More balanced where body is present and in lock-step with fruit acids and texture overall. Syrupy. It was an emulation of drum roasting. Conclusion: Both heat approaches produced delicious cup profiles, irrespective of their first-time-effort and clunkiness of execution. Choose high to low if you want to highlight the vibrancy of your coffee. Should you want balance, body and texture, choose a pyramid style of heat. Questions? Let me know in the comments. James. Tasting and talking coffee with Tim Wendelboe:    • Tasting and talking coffee with Tim Wendel...   Our main website and roastery address: https://www.theblendingroom.co.uk/ Follow BlendingRoom on Instagram:   / theblendingroom   Follow BlendingRoom on Facebook:   / theblendingroom