The Kaffelogic 12 core profiles

The 12 core profiles (plus additional profiles customised for specific microlots as they become available)
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kaffelogic
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The Kaffelogic 12 core profiles

#1243

Post by kaffelogic » Sat 18 Jul, 2020 4:29 pm

The Kaffelogic benchtop roaster is a profile roaster. You get different results by using different profiles.

The default profile is built-in. It will make delicious freshly roasted coffee from just about any green coffee beans. It is called ‘K-logic classic’.

However, even better results can be achieved by selecting one of our 12 core profiles to suit the coffee you are roasting.

These profiles have been developed by coffee specialist Wayne Burrows. Wayne is former all Africa barista champion, and has 15 years experience roasting coffee professionally. Wayne joined the Kaffelogic team early in 2020 and developed these profiles to give Kaffelogic users an easy way to get the best out of coffee from all over the world.

Download the guide and map.

The Kaffelogic core profile guide.pdf
(131.92 KiB) Downloaded 595 times
0-1200m Rest v1.0.kpro
(2.69 KiB) Downloaded 201 times
0-1200m RTD v1.0.kpro
(2.68 KiB) Downloaded 164 times
1200-1500 m Rest v1.0.kpro
(2.76 KiB) Downloaded 164 times
1200-1500m RTD v1.0.kpro
(2.59 KiB) Downloaded 158 times
1500-2000m Rest v1.0.kpro
(2.76 KiB) Downloaded 178 times
1500-2000m RTD v1.0.kpro
(2.61 KiB) Downloaded 180 times
2000-2700m Rest v1.0.kpro
(2.63 KiB) Downloaded 152 times
2000-2700m RTD v1.0.kpro
(2.68 KiB) Downloaded 140 times
Cupping v1.0.kpro
(2.39 KiB) Downloaded 138 times
Decaf v1.0.kpro
(2.6 KiB) Downloaded 142 times
Robusta v1.0.kpro
(2.49 KiB) Downloaded 134 times
Super dark v1.0.kpro
(2.27 KiB) Downloaded 143 times

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Angela
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Re: The Kaffelogic 12 core profiles

#1246

Post by Angela » Sat 18 Jul, 2020 8:35 pm

A zip of all the twelve profiles plus two pdfs above
core_profiles.zip
(2.14 MiB) Downloaded 228 times

litoshfobaco
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Re: The Kaffelogic 12 core profiles

#1275

Post by litoshfobaco » Tue 28 Jul, 2020 3:37 pm

Hello Team Kaffelogic,

Thanks for the profiles.
Could you give an explanation as to the difference seen in the various profiles.

What are you trying to achieve in the cup specifically with a more powerful start on one profile compared to a much more extended roast on a different one? Body, sweetness, acidity etc.?

Why for example does the profile vor 1500-2000 Rest move along faster in the roast than the 2000-2700 Rest profile from minute 2:00 on?

I understand the need to roast differently for beans of different density (or moisture content, or size, or age etc.), but this is the first time I've heard of the possibility to alter the RTDness of a roast through the roasting profile. Would love to hear a (scientific) explanation for your ideas here.

Cheers,
Litosh

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Re: The Kaffelogic 12 core profiles

#1285

Post by kaffelogic » Wed 29 Jul, 2020 10:12 pm

litoshfobaco wrote:
Tue 28 Jul, 2020 3:37 pm
Would love to hear a (scientific) explanation for your ideas here.
During roasting and after roasting the chemical composition of coffee changes. The point of peak flavour is effectively the point where the ratios of flavour-producing chemicals are at an organoleptic optimum. While conventionally roasting is carried out in such a way that this peak is reached at 3-5 days post roast, it is, within obvious limits, possible to arrange for the peak to occur at any time. This is done by manipulating the rate of different chemical processes during the roast, something that in a profile roaster is done by manipulating the profile.

The general principles can be understood from Nicoli and Savonitti in Chaper 6, Espresso Coffee: The Science of Quality, Illy and Viani, Elsevier, 2nd Edition, 2005. Of particular interest is Figure 6.8 (page 242) which shows clearly how the ratio of different volatiles changes over time.

nrdlnd
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Re: The Kaffelogic 12 core profiles

#1355

Post by nrdlnd » Mon 10 Aug, 2020 1:16 am

Are there any changes in the latest download of the core profiles? They are now called "Finished Profiles" and don't have the V1 suffix.
download/file.php?id=721

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Wayne
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Re: The Kaffelogic 12 core profiles

#1359

Post by Wayne » Mon 10 Aug, 2020 8:49 am

Same Profiles

No Difference . Apologies , I'll change the name on the zip .

lancruiser
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Re: The Kaffelogic 12 core profiles

#1362

Post by lancruiser » Mon 10 Aug, 2020 10:05 pm

Wayne,

The document Map of coffee growing countries of the world is a wonderful reference.

If you add Cuba, Australia, Venezuela, Vietnam, the Philippines, Dominican Republic, Bolivia and Timor to the list, it will be even better.

Luca
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Re: The Kaffelogic 12 core profiles

#1515

Post by Luca » Thu 24 Sep, 2020 3:25 pm

Hi guys,

It looks like someone has put a lot of work into coming up with these profiles; I've got the KL back from my friend and I'm looking forward to tasting my way through these. Ahead of that, I want to get a sense of what your expectations of the different roast levels are.

I'm looking at trying cupping and filter roasts. Could you let me know what sort of roasting weight loss I should be expecting from these. I'd like to be able to work out if my KL is hitting the mark, or if there is something wrong with it. When you guys say a cupping roast, is that intended to be a SCA standard cupping roast?

I'm using a fresh crop Guatemalan caturra, if that makes a difference to you.

Cheers,
Luca

fnq
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Re: The Kaffelogic 12 core profiles

#1518

Post by fnq » Fri 25 Sep, 2020 11:06 am

Hi Luca

darryl here ( definitely not a KL expert). I have found on a range of roasts (from 3-4+ roast level) 16 % is about standard. Caveat - I use inexpensive scales and the small batch sizes and rounding make that figure a bit rubbery. I measured and compared to a number of other roasts from a different roaster just to see if fluid air roasting profiles could be compared to Behmor profiles, and when my results were similar i became less fussy with weighing.

I look forward to comments arising from your trained palate.

Matt S
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Re: The Kaffelogic 12 core profiles

#1520

Post by Matt S » Fri 25 Sep, 2020 9:48 pm

Luca wrote:
Thu 24 Sep, 2020 3:25 pm
Hi guys,

It looks like someone has put a lot of work into coming up with these profiles; I've got the KL back from my friend and I'm looking forward to tasting my way through these. Ahead of that, I want to get a sense of what your expectations of the different roast levels are.

I'm looking at trying cupping and filter roasts. Could you let me know what sort of roasting weight loss I should be expecting from these. I'd like to be able to work out if my KL is hitting the mark, or if there is something wrong with it. When you guys say a cupping roast, is that intended to be a SCA standard cupping roast?

I'm using a fresh crop Guatemalan caturra, if that makes a difference to you.

Cheers,
Luca
Hi Luca

I’ve had some good results with a range of beans for light roasts at around 1.2-1.5 with the core profiles, and about 1.8 if I intend on using the coffee with milk. 1.8 is about 20% DTR on my KL when using the core profiles. I tend to find higher levels are needed on the 0-1200m profile because the profile is slower (1.8 on that profile is seems lighter than the 1.8 on the higher altitude profiles). I predominately drink espresso and am aiming for origin flavours without adding ‘roastiness’ or defects.

I haven’t played with roasting for filter as much as I would like to yet, and am not yet 100% happy with any of the profiles I’ve tried for pour over. The core profiles have not tended to have as much clarity in the cup as I am looking for in a pour over. I am still experimenting with levels and profiles for that purpose.

Not sure how much that helps, but that’s my 2 cents! :D

Look forward to hearing what you think of the core profiles.

Cheers,
Matt

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