[Homeroast] Two QM3 roasts of Limoncillo Pacamara DP

ricky carter rickylc99 at gmail.com
Sun Jan 16 21:51:22 CST 2011


It looks to me that you had a lot more that just roast level differing
between these roasts.

It may not only be roast level, but ramp and finish time that are at play

On Sun, Jan 16, 2011 at 10:09 PM, sci <scizen at gmail.com> wrote:

> I've been cupping these two QM3 roasts, and they taught me that a slight
> variation in roast level FC or FC+ can create a big difference in taste.
> Too bad I'm now out of this bean. This bean is amazing at FC, but at FC+ it
> is not as interesting or yummy. The FC bursts with fruitness and a
> delightful aftertaste lingers long. The roast data is in the link below if
> anyone cares to look. I think the 250g batch size is a little ambitious and
> will probably cut it back to a 200-225g charge which would allow a faster
> roast ramp, more control.
> Does an FC roast at 12 min differ much from an FC roast at 17 min? How?
> My next goal is to learn how to nail the Eth. Jimma DP in the Q.
> Fortunately, have about 5lb. If anybody knows how, I could use a primer.
> The
> Q has opened up a whole new territory in roasting for me.
> Ivan
> +++++++++++++++++++++++++++++++++++++++
> Date: Thu, 13 Jan 2011 21:50:03 -0500
> From: sci <scizen at gmail.com>
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] Two QM3 roasts of Limoncillo Pacamara DP
> Message-ID:
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> >
> >
> Content-Type: text/plain; charset=ISO-8859-1
> Here's my roasting log of two back-to-back roasts of 1/2lb roasts in the
> QM3
> If anybody has observations on what went well and what didn't in these
> roasts, please let me know.
> I'm trying to learn how to profile beans. The Q responds to tiny
> adjustments
> and a roast can runaway into 2C fast.
> https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B6grd3cLCblkNDJkMzE0YTUtN2Y1NC00ZDhlLWI3MTktNjQ4MTQ2MjE5M2I5&hl=en&authkey=COD8puwP
> Thanks,
> Ivan
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