Hey @Zach_Prism

Our roasting style relies heavily on mid phase as an indicator of control.

For an example of a not in control roast, lets say I were doing a 42LB batch on our 20KG with the goal of a light roast, and my mid phase was 3:00 at first crack, there is so much momentum built in the batch that sometimes the most extreme gas and airflow adjustments will not slow down it down. This can lead to short development and underdeveloped notes. If this happens, we move gas adjustments earlier in the mid phase to anticipate that momentum later on.

However, if I was doing a 12 or 18lb batch on a 20kg roaster, then we start to see mid phase times shorten. Less coffee, faster roast times.

Average mid phase times on a 20kg I like to start with are 4:00-5:30 so long as it suits the batch size. We see nothing wrong with shorter mid phases, so long as it pushes the cup your are looking to create.

For our gas pressure use, we utilize a higher charge temperature to use less fuel. We are on natural gas here, so if someone is on LPG, expect to use a higher value than our 1.8kPa max we ever use.

Hope this helps!

Appreciate the insight; agreed that especially for a full batch light roast, to appropriately develop post FC would in turn require a prolonged Maillard. I just wanted to clarify if there was some other reason for the longer middle separate from impact on the other phases, which you have done for me. Thanks!