Joined 2020-12-11
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bryantscannell

@bryantscannell

Friendly Neighborhood Coffee Guy

United States

About

Roasting and brewing coffee one batch at a time.

Organizations

Public Profiles

PROFILE NAME ORIGIN PROCESS BATCH SIZE MACHINE SIZE ROAST TIME DROP TEMP
DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
4:40 / 45% 3:46 / 34% 2:21 / 21% MCR Roastery 2024-03-15 UTC
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DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
5:17 / 48% 3:24 / 30% 2:32 / 22% MCR Roastery 2024-03-14 UTC
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DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
5:02 / 43% 4:33 / 38% 2:20 / 19% MCR Roastery 2024-03-07 UTC
View
DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
5:44 / 50% 3:31 / 30% 2:24 / 20% MCR Training 2024-02-16 UTC
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DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
5:21 / 45% 4:47 / 38% 2:13 / 17% MCR Roastery 2024-02-13 UTC
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DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
5:59 / 47% 4:58 / 37% 2:14 / 16% MCR Roastery 2024-02-07 UTC
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DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
4:31 / 44% 3:36 / 34% 2:18 / 22% MCR Roastery 2024-02-06 UTC
View
DRY PHASE MID PHASE DEVELOPMENT PHASE ORGANIZATION ROAST DATE
7:18 / 43% 6:21 / 36% 3:42 / 21% MCR Roastery 2024-01-30 UTC
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Profiles Hidden

Activity

2023-07-19 21:11 UTC

https://portal.roastpath.com/publicroasts/index/3259919213515200623

Like a lot of higher elevation coffees from Central and South America, they love a little extra heat up front. This means that we have to decrease dramatically in the middle of the roast to make sure we don't go off the rails in the roast.

Finish temps pushed toward a more developed light roast or the light side of medium roast can help unlock overall sweetness. Too light and you could get some nutty/malty flavors.

Hope this gives you some ideas!

2023-02-14 22:33 UTC

Hi there,

It's a little tricky with a pre-blend since RoastPATH ID's are connected to a single green offering. If you want to build the blend in your portal you can find the RoastPATH ID's on the Espresso Blend web page under "About this blend," and use those to add greens in your portal.

After entering in single origin green information with RoastPATH ID's you can then go to the "Coffee" section of your web portal > create a new coffee, and select from the dropdown that it is a "pre-blend" to select coffees and enter percentages for the blend.

- Bryant

2023-02-06 20:22 UTC

Hey Doug,

Higher air is pulling your beans out of the drum with the faster drum speed. I would bring air back down between a range of 20-23-26 to eliminate beans getting sucked out and maintain your drum speed at that max 60hz for 60RPM for the time being.

Drum gap would not contribute to beans getting sucked out, but it could let beans fall under the burners, so let's make sure to set that in a good spot where you have no bean loss.

Try profiling a coffee at a 4kg for batch size. Taste that and see how you're liking the results. If the experience is positive, then move up to 5kg for batch size and see if you can get similar results (profile will elongate as you scale up). You will ultimately decide if it's more beneficial to do 4-5kg batches faster or 6kg longer. It will help to know how much faster those two batch sizes move.

2023-07-19 21:11 UTC

https://portal.roastpath.com/publicroasts/index/3259919213515200623

Like a lot of higher elevation coffees from Central and South America, they love a little extra heat up front. This means that we have to decrease dramatically in the middle of the roast to make sure we don't go off the rails in the roast.

Finish temps pushed toward a more developed light roast or the light side of medium roast can help unlock overall sweetness. Too light and you could get some nutty/malty flavors.

Hope this gives you some ideas!

2023-02-14 22:33 UTC

Hi there,

It's a little tricky with a pre-blend since RoastPATH ID's are connected to a single green offering. If you want to build the blend in your portal you can find the RoastPATH ID's on the Espresso Blend web page under "About this blend," and use those to add greens in your portal.

After entering in single origin green information with RoastPATH ID's you can then go to the "Coffee" section of your web portal > create a new coffee, and select from the dropdown that it is a "pre-blend" to select coffees and enter percentages for the blend.

- Bryant

2023-02-06 20:22 UTC

Hey Doug,

Higher air is pulling your beans out of the drum with the faster drum speed. I would bring air back down between a range of 20-23-26 to eliminate beans getting sucked out and maintain your drum speed at that max 60hz for 60RPM for the time being.

Drum gap would not contribute to beans getting sucked out, but it could let beans fall under the burners, so let's make sure to set that in a good spot where you have no bean loss.

Try profiling a coffee at a 4kg for batch size. Taste that and see how you're liking the results. If the experience is positive, then move up to 5kg for batch size and see if you can get similar results (profile will elongate as you scale up). You will ultimately decide if it's more beneficial to do 4-5kg batches faster or 6kg longer. It will help to know how much faster those two batch sizes move.

Activity Hidden