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i-Roast - what am i doing wrong?

waraf

*apologies for the long post but I think the detail is necessary*

Ok so I took delivery of my I-Roast 2 the other day and I programmed in the following profile published by Gran Hermano in a previous thread (thanks Gran)

3 minutes -> 160 degrees
2 minutes -> 186 degrees
2 minutes -> 198 degrees
3 minutes -> 210 degrees
5 minutes -> 218 degrees

Anyway I roasted my first 150g batch of Costa Rica Finca de Licho from hasbean and stopped the roast with 4 mins remaining. After the cooling cycle I let the beans sit in a colander for 45 mins and then put them in a airtight container. 24 hours later I made coffee and it was very weak. No problem. There's a learning curve so mistakes are gonna happen - back to the drawing board.

2nd batch - same beans, same weight, same profile but I stopped the roast with 2 mins to go this time. Waited for 24 hours and made coffee. OMG it was absolutely awful. Utterly undrinkable.

3rd batch. Went for a different bean this time. Tried hasbean's Espresso Premium Blend. Using the same profile I decided to give it the full 15 mins this time as I felt an espresso bean would be great with a dark roast. All looked good after the roast. No obvious oils on the outside of the beans but they were nice and dark without being black. Waited 24 hours again and made espresso. Absolutely awful. Thought the problem might be the machine so I made it in a chemex. No change - utterly undrinkable.

So to sum up.....ehm.....help please!! Thanks

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Gran Hermano

Just a quick post as am on mobile, I tend to let most beans sit for 3~4 days minimum so they can degas. Watch the ambient room temperature as the iroast profiles needs adjusting if the room is hot or cold. You're best bet is to use the times/profiles as a guide but you'll get to judge by ear and eye what stage a roast is at.

Did you get first crack with around 7 mins left on timer? Second crack is harder to notice with the roar of the Iroast not much louder than a bowl of rice crispies. Don't go too far past second crack.

Have you tried the two preset roast settings for comparison?

waraf

Gran Hermano wrote: »

Just a quick post as am on mobile, I tend to let most beans sit for 3~4 days minimum so they can degas. Watch the ambient room temperature as the iroast profiles needs adjusting if the room is hot or cold. You're best bet is to use the times/profiles as a guide but you'll get to judge by ear and eye what stage a roast is at.

Did you get first crack with around 7 mins left on timer? Second crack is harder to notice with the roar of the Iroast not much louder than a bowl of rice crispies. Don't go too far past second crack.

Have you tried the two preset roast settings for comparison?

Ok cool, I'll let the beans sit for another day or two and see if they taste any better. I did hear first crack alright but as you say, second crack was harder to hear. I think I heard it but I can't be sure. I'm going to try the espresso beans on preset 2 now and see how it goes.

waraf

Jaysus lads I really need your help here, I'm really struggling with this yoke. I haven't been able to make a drinkable cup of coffee at home for a week now. I just about ready to throw this thing out the window!!

I think the problem is that I have no idea where second crack is. The thing is just too loud and I don't really know what sound I am looking out for (apart from that it's meant to sound like rice krispies).

Anyway, if any of you have roasted any of the following beans in an i-roast 2 can you please tell me what profile you used and at what stage you stopped the roast.

The beans I have are as follows (all from hasbean)

1. New hasbean premium espresso blend

2. Costa Rica Finca de Licho

3. Bolivia Machacamarca

Thanks

SeaSide

Personally I use preset1 as the roasting curve for has bean premium espresso beans and let it through the full cycle.

waraf

SeaSide wrote: »

Personally I use preset1 as the roasting curve for has bean premium espresso beans and let it through the full cycle.

OK thanks SeaSide, I'll give it a shot. The only reason I haven't tried that so far was that I saw forum posts that said it was only for light roasts. How long do you let the beans sit for after roasting before you use them?

SeaSide

I try to leave them for at least 48 hours but they have been pressed into service sooner if required and nothing else is in the cupboard

waraf

ok so I just roasted the espresso blend on preset 1 and shown below is a picture of the result. There appears to be a bit of chaff in the crease of most of the beans. Is this ok or will it affect the taste?

Gran Hermano

Waraf, have a read of these if you haven't done so already
http://sweetmarias.com/hearthware.iRoasttipsheet.html

http://www.sweetmarias.com/roasting-VisualGuideV2.php

Stick with the Hasbean espresso blend until you get a profile that works
for you. I'd recomend trying both presets with the same quantity of
beans (150g) and leave them for 3 days before testing.

waraf

Gran Hermano wrote: »

Waraf, have a read of these if you haven't done so already
http://sweetmarias.com/hearthware.iRoasttipsheet.html

http://www.sweetmarias.com/roasting-VisualGuideV2.php

Stick with the Hasbean espresso blend until you get a profile that works
for you. I'd recomend trying both presets with the same quantity of
beans (150g) and leave them for 3 days before testing.

Cheers Gran. I've tried 5 different roasts with the espresso blend so far with no success. Just roasted on preset 1 this morning as per SeaSide's recommendation so hopefully it'll be better. I'll check out the links in the meantime. Cheers

Mr Magnolia

How are you getting on now?

waraf

Better thanks Mr. M. I took a more scientific approach to it in that I bought some fresh roasted beans to use as a guide and then began to attempt to replicate the roast. I kept the bean type, roast profile and weight exactly the same each time and just altering the time. I have to say, I'm amazed the difference 15 seconds can make to the roast. You really have to watch carefully but it's worth it cause when you finally get it right the coffee is goooood. Having said that I've only perfected the roast for one type of bean so I'm going to have to go through the same process for the other beans I have. Hopefully with experience it will become easier. Thanks for the help lads and thanks for the link to the visual guide Gran it was a great help.

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