30 Aug '14, 2pm
Roasting Routine vs. Roasting Profile
I now start out at 100% power up to 200 degrees F and then go to 75% or 86% power to finish out to the roast I desire. Turning down the power too low can stall the roast, but a flick of the switch to full power for ten to twenty seconds can get the roast back on track. This is the art part of the roasting profile and intricate part of the roasting routine. With more experience and good record keeping you can learn to prolong the time between 1st and 2nd crack, so you zero in on a City or City + or Full City roast at your will. I really felt elated when I was able to roast two batches of Kenya AA beans, one to City and the other to City +, and tell, see and taste the difference between the batches. That was the first time I felt I was a coffee bean roaster. I had started to master my Roasting Profile.