My coffee is said to be baked with friends, how does a detective and hers look? | Coffee Roasting Forum | Clorofile
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My coffee is said to be baked with friends, how does a detective and hers look?

A
satu bulan yang lalu
so the story was yesterday I made a copy of my own roast, so my friend was pretty good at Zcupping and said, "It's Baked."

I read Baked. That's what happens when ROR drops too early or stalls in the middle of Zroast. But honestly I still don't understand what it's like. People say "flat, tasteless, old-fashioned toast" but I think I've had that coffee and I don't feel wrong?

My machine probat sample Zroaster 1kg, software using Cropster. which I noticed as I saw yesterday's log:
- ROR dip in around 150C continues to rise again
- My development time is pretty short, about 12%.
- Final temperature 205C.

My question:
- That ROR dip must be baking?
- Any other way to detect baked aside from taste?
- What's the event on roast next?

Sorry about the mess, but I'm still dizzy about this
529 8 0
8 Replies
H
satu bulan yang lalu
ROR dip is one of the main causes of baking. But one small dip is not necessarily badly balled, depending on how long the Rachel's been there. If it's only a few more seconds, it might still be okay, but long dip and flatten are dangerous.
A
satu bulan yang lalu
it was about 20 to 25 seconds before it went up again. it's been a long time. is it still okay?
H
satu bulan yang lalu
20-25 seconds at critical point could be a problem. It's not illegal, but if ROR gets to the flat, that's probably the source of the bacon. Try roast next. Keep ROR down smooth and consistent, no plateau.
D
satu bulan yang lalu
way of detect other than taste: if you use a cropster you can see ROR curve flatten. Baked profile is usually a drastic ROR drop continues almost flat before drop. If the curvenya smooth from the beginning to the end is usually safe. But yes the main reference should be from cupping anyway.
M
satu bulan yang lalu
roast Mandailing, my own cupping, It turns out I haven't been able to figure out what it's like to have no appeal. Now I always ask for someone else's review before I'm sure my roast is done.
A
satu bulan yang lalu
hah ini relatable banget. gue juga kayaknya udah lama gak tau rasanya baked kopi karena gak ada yang tegurin. mungkin beberapa batch sebelumnya juga sama tapi gue gak sadar.
V
satu bulan yang lalu
for the event: One of my tricks. Don't raise the gas too aggressively in the initial phase. The sudden changes in gas that RORs often did. try to keep more time.
F
satu bulan yang lalu
development time that's a little short, generally 15-20% safer depending on the target roast level. Maybe it's a flatulent diet other than baked issue. Try extending a little DT at the next roast and see the difference.

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