Want to Show Off?
Here's how. On the I-Roast 2, the longer you can stretch out the time interval between the first crack and the start of the second crack (without 'stalling' the roast), the sweeter and more balanced your coffee will be. You are trying to gradually bring up the temperature AND the vapor pressure within the bean. Learn to get the most out of your roaster by seeing how long you take between cracks but always keeping the temp moving so that you don't end up with a 'baked' or flat tasting bean. This is what the stages/profiles can do for you.
Strive for a good 2 minutes or more between the start of the first crack and the beginning of the 2nd. This takes some experimenting with the I-Roast but the taste, once you 'hit' it, is well worth the time and energy you have put into learning your machine. Go for it!
Nuts and Chocolates Anyone?
To achieve these tastes in your roast, I suggest that you will want to roast faster -- to have a staged roast where the bean moves through the 1st crack more quickly and drives toward the second crack much faster. Try a Chiapas or a Brazil if you are really after these tastes. Keep in mind, along with this approach comes a more distinct 'roast' profile. This takes patience and time to learn but it is well worth it.
Need a Starting Point on Your Profiles?
If the presets don't work for you, I have had repeated success with both of these profiles,
roast after roast. Depending on the bean, I often finish the roast and hit 'cool' while still
in the 2nd stage. Keep in mind, your machine may differ:
Stage 1: 350 / 6:00
Stage 2: 385 / 4:00
Stage 3: 405 / 5:00 and
Stage 1: 350 / 5:00
Stage 2: 410 / 7:00
Stage 3: 395 / 3:00
Questions and Answers
Q. Do I have to let the machine get into the 3rd stage before I stop it?
A. No, you may stop the roast by hitting the 'cool/time' button at any point in the roast.
Q. Do the temps that the I-Roast 2 reads out represent the bean mass temperature?
A. No, the temp on the LCD represents the approximate temp of the heat entering the chamber.
Q. Is it critical to have a roast last for 11-12 minutes?
A. No, not at all. The I-Roast (like the FreshRoast Plus sold here at www.coffeeProject.com)
is a fluid air bed roaster. This means the primary means of heat transfer to the bean comes
directly from the air that is heated and forced into the chamber. The fluid bed roasters transfer
heat to the bean differently and more quickly to the bean than drum roaster, i.e. , the Gene Cafe.
As such, there is no need to have your roasts last into the double figures.
Q. What happens if I roast smaller amounts, than say 5-oz (~ 1 Cup)?
A. Smaller roast amounts take shorter periods of time.
Time for Tips...
- Err on the side of programming in longer rather than shorter profiles. Use all 15 minutes and begin to cool when you are ready.
- You can stretch the 3rd stage by using the 'up' arrow (but only in the 3rd stage and not beyond 15 minutes).
- Decafs? Decafs can be problematic. Decaf has already 'shed' itself of chaff and the increased airflow when roasting them creates lower temps than your standard profiles would suggest. When you want to roast decaf, merely remember to roast a regular coffee that you know is a heavy 'chaffer' and then leave about _ the chaff in the upper chamber when roasting the decaf. This will help you use profiles with which you are comfortable.
- Some dry processed beans- (many African and Brazilians) back off on the volume of beans you are roasting. Dry processes (or natural processes) leave quite a bit of chaff. Some of the DP's can be challenging with chaff buildup.
- Never unplug the I-Roast until it has finished its cooling cycle!
- Give the unit a break by resting two hours between roasts.
This will provide the longest life of the machine.
- Your I-Roast chamber doesn't need washing between roasts. Avoid the compulsion to clean it . When the oil buildup is significant, soak in very hot water and leave overnight. Then, wash in a cleaner/degreaser such as Simple Green or a citrus cleaner, making sure to rinse repeatedly.
- Make sure you clean the chaff off after every roast. An old toothbrush works wonders on the chaff filter.
- Take notes, very meticulous notes if you want to be a superior roaster. Success in achieving consistent roasts is not accidental.
- Coffees grown at lower elevations are less dense/hard and benefit from lower roasting temps.
- The I-Roast 2 has a strong fan motor. Buy some ear plugs and save the ears.
- Blend beans after you have roasted them. All beans have their own nature and will roast at different speeds. Except in rare instances blending prior
to the roast is asking for an uneven batch.
When you discover your own favorite roasts, take some time and share them with The Coffee Project.
THE
COFFEE PROJECT