Steve's Ultimate Profiles 100g - Constantly Declining Fan Profile (Fan Cal 0.91)

[lukehk]

Great information thanks Steve

[Steve]

No worries, just reporting my findings as I go...here is some more fodder putting into action what I wrote about earlier.

Aim was to keep a max roast time very close to 8 min, while hitting the temperatures closer to 2nd crack start. Trying to preserve more of the sweet vibrancy in the coffee which have worked so hard to produce but adding that typical darker caramel roast coffee flavour.

2 roasts, one at level 4 and the other pictured at level 4.3, 15.5% and 16% WL respectively.
This was the same Brazil blend, blended with a washed Colombian 50/50.
Mixed both roasts together and cupped with a 10 min rest after grinding,12g / 200g water / 4 min.

I did not get any pronounced off baked dry or wet aromas it was sweet and chocolatey.
Taste was very encouraging, much sweeter, typical chocolatey caramel roast coffee flavours with a lingering after taste that was not bitter at all, quite smooth, nothing offensive. Really looking froward to trying this out as espresso after a few days rest! Cupping suggests its going to be ripper.

I think its worth taking note of the black power profile log, no flat line or dropping off, ramping the power all the way home = NO BAKE = no aspirin like bitterness with tonnes of caramelised sweetness

Same 1300W start 40 seconds.
Corner starting at 50 seconds ending at 1:13
End by time ratio back to the default 0.33333

Be great if people that enjoy sweet med - dark roasts try this and report back.

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[fnq]

Hi Steve

I'll give md3 a shake down roast over the weekend. Will use Brazil pulped naturals and Columbian Volcan Galeros to emulate your blend.

[Geronimo]

Really looking froward to trying this out as espresso after a few days rest! Cupping suggests its going to be ripper.

Steve

Just checking in to see how this roast with the MD3 profile has gone with time. In particular as espresso.

Cheers

[Geronimo]

Hi Steve

I posted in the "Comments, questions, and issues" section asking for advice from anyone. Is it possible for you to have a look at some point, and see what I might have done wrong. I was mucking around to see what happens if a power zone is applied during the roast. As it was you profile I was testing there might be something in the settings that is obvious to you, that might cause a non-linear power line. It is still wiggly. Hopefully the following link will take you to the topic.

https://kaffelogic.com/community/viewto ... ?f=6&t=261

Cheers

[Steve]

Hi Steve

I'll give md3 a shake down roast over the weekend. Will use Brazil pulped naturals and Columbian Volcan Galeros to emulate your blend.

That was probably bit extreme / quick BUT its pretty good if one likes more of a traditional coffee flavour in a filter or french press style brew. I found it a bit confusing as espresso, but in a french press you get the choc caramel roast flavours but still with plenty of acidity to balanced out the brew. I brewed it all the way up 1:18 ratio 25g / 450g water / 4 min steep and there was minimal roast derived bitterness.

Below is a more balanced version I am pretty happy with for trad espresso using IEH, about 3 min to the first snips of 2nd crack seems about right. 14g / 28g out / 30sec / 90C, great body, silky, strong but quite clean perfect base for milk espresso drinks.

I reckon that is about the right med - dark roasts and probably sit on that for some time.

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[fnq]

Hi Steve

Thanks for your info and comments.

My results and Feedback on MD3 taste / roast /.

I roasted a batch of brazilian pulped naturals on your exact profile to 4.3 level. My log showed too hot and strong in early phase, with my log being above the profile until about 160 nearly 170.
I then tweaked/lowered the opening power to my environ and did a batch of Columbian Vulcan Galeros again MD3 at 4.3 .. This was almost perfectly true to your profile. I blended at 50/50.

Tasting today - after 5.5 days rest.
Aroma quite strong traditional roastiness.
19 gms in 38 gms out - with 7sec 'wetting' within a 35 second shot. Shot tasted smokey if not a bit burnt ( i would have guessed a Roast level in the 5s not the 4s. It poured quite syrupy and was very traditional cafe like in that the two bean blend was unremarkable- not horrible but not wow.

I then went again, this time in a flat white. The texture and slight sweetness of the milk improved the tasting experience. but still undertones of burnt beans.

I am pretty sure my hot and strong start to the Brazilian beans had an overall negative impact on the blend, and had i known i would have redone a batch on my tweaked version. The hot roast didn't show tipping or anything but i am afraid to say my efforts at feedback have amounted to nothing useful except, don't burn the beans,.....

Will give the MD4 a try shortly .

I have just finished some md2 roasts ( modded to my envir) and they have been very smooth ( and i pushed one of the beans into the 5 levels without any burnt taste, so i am sure i have lots of room for improvement on My Md3 effort to date.

[Mark]

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Looking for suggestions on how to modify Steve's MD4 to follow the curve better. The first screenshot is after I reduced the preheat from 240 to 220 ... and I think it made it worse.

The bean is Mexico el Triunfo Arabigo.


Cheers Mark

[fnq]

My overshoot looked just like that. I turned down the preheat power to 1280 ( first parameter in profile settings)

[Geronimo]

I reckon that is about the right med - dark roasts and probably sit on that for some time.

Hi Steve

I’m wonder how your MD4 is after a few days now for espresso/with milk. And if you have used other beans with the profile with success?

Also to anyone else reading this that have tried Steve’s MD4 profile and feedback please.

Cheers