Improving Coffee Roasting Profile on Yoshan Roaster

okay so today you're going to watch me roast a Costa Rica for the second time and I'm going to try to improve on a previous [Music] profile this second time roast means that I just got this Costa Rica in a couple of weeks ago I've only done one test run with it and now I'm going to be doing my second test run based on my original kind of guesstimate profile to see how it would go um okay so let's take a look at what I did last time and see what I can improve on so um I'm checking out this area right here I see this quite a bit of a dip and it kind of implies that like maybe I didn't come in with enough heat in the first part of this um as well as maybe uh I could have maybe charged a little earlier but here's the thing whenever you're going to do an adjustment to a previous profile you don't want to make too many adjustments because you don't know which adjustment actually improves or makes it worse so what I'm going to do is I'm just going to make a modification to the heat uh I'm just going to make a modification to the heat I'm going to go from a six to a 6.5 and I'm G to see how that goes um I'm going to be roasting 3.6 pounds going into the hopper and that means good going to yield me about three PBS my drum speed is at 75 my air is at 50 and um and I'm going to uh preset my kpas so as you can see my kPa right now is like two for hovering because I'm warming it up I'm going to turn it all the way up to basically what is 6.5 I don't have 6.5 on my on my um uh gauge so I'm guesstimating it to be about 6.5 all right so I'm going to the Heat and then I'm going to hit start on my on my y Artis now because if I hit the heat too early that drop from cutting the heat will like kind of be like a ghost charge and it'll indicate that I've actually started charging so I'm going to hit start and now I'm officially uh you can see the temperature is dropping so um I'm going to uh actually one other thing that I'm going to do I know I just told you that I'm only going to do one thing but actually I'm going to do one other thing too instead of charging at 355 I'm going to charge it at 365 which means I'm going to drop it um and I'm gonna make some different adjustments in terms of the gas because I'm going to be adjusting for the new changes I've made um but I'm basically gonna basically drop the beans into the hopper at 375 and then charge it at 365 okay so I'm coming up on 375 and then everything else should stay the same except for the gas adjustments cu obviously I'm going to have to make adjustments based on now these new little things um okay so I keep one finger on timer timing I'm going to keep the one minute soak I'm at 65 right there I'm going to hit the timer and drop my beans in it should autocharge for me boom okay 363 is where it auto charged um what do I mean by autocharge basically it charges when I hit um when I drop the beans in oh I've got to cord right here the air is at 50 and I'm going to just pre kind of mouse my kPa to to 6.5 um so I'm going to do the 6.5 I don't do the 6.5 based on the Artis I do this I I'm sorry I don't do the one minute based on Artisan I do the one minute even though it's a couple seconds difference based on my raster because that's the true one that's exactly when I dropped it in that's when exactly when I hit the button so so at one minute I'm going to hit the Heat and I'm going to do 65 and I'm going to see how that makes a difference so I've Got 5 Seconds Away here we go three two one and heat 3 that's at 65 record it at 65 beautiful so this is actually a good time I'm going to interrupt the roast here real quick to let you guys know that I'm roasting on a yosan roster this roster uh I purchased about four years ago I was going down the path of purchasing a commercial roster I couldn't afford to get myself a dridge or a probat or any of the other you know Major Brands I didn't have 10 grand or 20 grand to blow I found this roster for I mean all in for under $5,000 delivered to my door if you're interested in getting a roster like mine I have a great relationship with the Yan they offered me for any of the people watching my videos that are interested in learning how to roast coffee and doing it on their own I can get you a discount on the roster uh I can also get you some free gifts extended warranty all of that good stuff if you're interested just email me Rob at OCD coffe club.com and uh and I'll connect you with my uh with my source at yosan and hook you up with that discount all right let's get back to the roast so now let's see what kind of difference that makes if you can see on my graph here it looks like my RO reached around 45 maybe last time right around the two-minute Mark and let's see what I climb up to now uh coming out of this so I'm GNA be I'm climbing up nice and high and let's see what happens it's so funny how even though you make changes and because I'm in I'm outside and there's an environmental Factor right there's the I'm right today it's right now it's 70 degrees in my garage whereas last time it might have been 6 60° it might have been a little bit cooler so now I'm at 41 Ro you could see that's where it says Bean temp I'll jumping into 44 looks like it's bouncing up just like Beyond where it was that time or last time which is fine and we're going to see how that affects it's operating just above where the last one was which is kind of what I wanted because I didn't like if you look at my graph I didn't like this kind of dip down right here this like weird dip so I'm coming in with a little more heat and I'm still going to make the adjustment down to five probably around the same time but this is going to speed up my roast which is okay okay so I still have a little drop here hopefully I bounce back up we'll see what happens my uh the red which is my uh my bean Ro I'm sorry my air Ro rate of rise uh that is um sorry that's the air temperature um that is a little bit hotter than last time which is expected yep so I'm operating higher here at the 65 and it's it's a little more radic now that could be my also I'm using a 3 millimet probe it could be also that or sorry 2 mm probe it could be that you know the way the bean are bouncing off the probe um but we'll see if I have that dip which is around the 4minute mark this this dip right here see if that exists as well or if it cuts straight across um but you can see I'm definitely going to reach dry end earlier than 518 which is uh where I was last time okay a little more seems a little more ertic but the uh the environmental temperature the yellow line is indicating that I'm basically just steadily coming down interesting it's I mean this is what we do this is why we do it right we're going to we experiment with our profiles until we perfect it um I was thinking about ordering a yosan sample rer in order not to waste as many beans okay so that's a 300 mark I'm going to dropped down to five which is what I did last time right around the same time now maybe 65 was a little heavy and maybe I should have just left it at just making that one adjustment at um at 65 degrees on the drop 365 on the on the on the charge but um maybe that six 6.5 kPa was a little was a little much I don't know all right so let me see here I'm going to see if I can actually bring you guys over here quickly take a look at this some people do ask about how do you tell when it's into the Browning so I've got a little bit of green but I'm mostly going yellow got a couple of little like green guys in there so I'm going to give that just a moment more let me see yeah we're there now okay we're in the dry end so around the same actually it was um now I maybe last time I might have judged it a little early maybe but I probably could have called drying a little bit earlier because oftentimes when you're dealing with a natural which is what this is you've got some beans that change quicker like when you're dealing with a wash coffee it's a lot easier to work with all right so I'm at 45 right now I'm going to go from 45 because it looks like if you see I'll show you you see this little as it comes down it's it's kind of the same so I've kind of fixed that trajectory a bit but right here it kind of bumps up a little bit and so what I have to assume is that I should have dropped a little earlier I'm sticking with this I'm going to go down to a four I'm going to skip that four five because I like the way this is looking and I'm going to drop to a four at basically around it looks like like around the same time as the other four as long as everything looks like it continues on just a moment and then it looks like what I'm going to do is instead of going to a three here I'm GNA drop right to the to a two5 gonna drop a bit and I'm gonna drop it around the same time as that three so I'm going to go to the four now and this is what you do because you want to basically make adjustments to consistently improve your R so this way the the the roast is coming along but it's not getting too much heat it's not it's not it's not cooling off too quickly you want to make sure that it's it's getting a good consistent heat um and it's allowing your beans to roast um consistently all right so I'm G to wait this out and now you can also see I'm climbing way faster right I've gonna I'm gonna get there earlier this is a 388 was my first crack I'm only a few I'm only 15 degrees away from there which is roughly a minute away if you judge in the RO being 15 15 or 20 so now I should make my final adjustment prior so I'm going to go down to the 25 now I'm going to go earlier because I'm estimating it's got to stick there 25 I'm estimating that my first crack is going to be happening within the next few seconds like the next like 15 20 seconds so let me see if I'm right about that um oh I've just heard one I'm not sure if you heard that yeah oh I'm starting to rock and roll yep I'm in first crack all right so what does first crack sound like it sounds like um you get like first there's like it's like popcorn popping right you got like one pop and then you got two pops and then all of a sudden it just starts to go when it's like one or two I don't necessarily kind of I don't call it I wait for it to kind of the ball to just start like then I'm then then it's then we're in first crack there's always going to be a weird outlier so we were a little earlier obviously so it's funny we were somewhat later getting into dry end this myard I probably could have stretched it a little bit I probably I might have rushed through it and we'll see if my if I reached the end of first Crack by four um by 45 and we'll see how this comes out this might be you know I'm I'm hoping last time I wasn't too happy with the Costa Rica this previous one which is one of the reasons why I wanted to make the change you know you could look at at an RO and it might it might look like terrible on you know on Artis but but just because it looks terrible on Artisan doesn't mean it tastes terrible if it tastes great just do the same thing don't try to reinvent the wheel don't try to change it just to change it we're getting a lot of popping now I don't think you can hear it because I'm wearing the mic but um let me see if actually if I can turn this mic on and give you guys a let's see oh it's connnecting all right let's see if if you can hear that I'm at development at 17% so I'm going to drop here down to5 I'm doing that in order to prevent a major uptick in the gas I'm still got a good amount let me see what this looks like it looks like we're at like a medium a light sorry like a light roast here I'm going to go just beyond light but I'm already at 22 so I'm going to call it there and I'm going to drop it because first crack was just ending there I mean it's way faster they let's take you into this and see what's coming out so as you can see if you could see um it's kind of like like a light medium roast I know it looks like there's some dark ones in there as well but it's just the way that the light and the Shadows are hitting it's hard to tell let me take that off all together yeah yeah there's a shadow there so you got like a light medium roast here and it looks pretty darn good uh the proof is in the pudding though proof is in the pudding so let's see how it tastes okay so let's take a look at our artisan and see what we came up with so I'm just going to turn this off my development was 24 was a little past what I wanted it to be I didn't talk to you guys about that um I don't know it feels like my dry end I called it late but it didn't feel like that so what I'm thinking is is that I came in so here's what here's what I'm thinking I'm thinking I came in too hot because when you come in too hot it it makes this the tail end of the roast go super super fast okay now I'll probably would have hit dry end right around the same time anyway and the same temperature but if I had stretched it if I had slowed down a little bit maybe dry end would have been still around the same time but my first crack would have been pushed a little bit potentially in terms of time not temperature but in terms of time which would have stretched out my myard and then also then in turn if I just eased off a bit stretched out my my um um the amount of time that I would have been developing um or maybe I would have reached a better like in terms of I would have reached um sorry I got to close this and turn it back up um would have reached another like maybe maybe I would have reached medium with like maybe like a 22% development and maybe closer to a 30% myard and that would have potentially changed my my flavor profile I have a feeling if you look at my RO on this I mean it's pretty damn good it's it's a nice straight line curve down I didn't have that dip here and that uptick here if you kind of drew a line from top to bottom it's fairly straight so that's a damn good Ro um but I'm not happy about the fact that my myard was a little short now again proofs in the pudding does it taste good we'll see I'm not going to know until tomorrow in the following day so um yeah if you're curious if you have questions reach out to me

Channel: OCD Coffee Club

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Id: wPsZSLj6eBA

Length: 17min 59sec (1079 seconds)

Published: Wed May 29 2024