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 | ||||||||||||||
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RP-4884 Rwanda - Western Province Kirorero | Rwanda | Washed | 2 kgs | 3 kg | 10:47 | 204.83° | ||||||||||||||
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RP-4874 Peru - Cajamarca | Peru | Washed | 0.4 kgs | 0.5 kg | 11:13 | 208.60° | ||||||||||||||
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RP-4842 425 - PNG - Wahgi Valley | Papua New Guinea | Washed | 2 kgs | 3 kg | 11:55 | 205.72° | ||||||||||||||
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RP-882 Peru - Matt | Unknown | Unknown | 0.4 kgs | 0.5 kg | 11:39 | 204.20° | ||||||||||||||
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RP-4702 Coffee Fest NY Sweet+Tangy 397F | Colombia | Washed | 5.44 kgs | 6 kg | 12:21 | 202.83° | ||||||||||||||
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RP-4673 Coffee Fest NY Round+Juicy 400F | Colombia | Washed | 5.44 kgs | 6 kg | 13:11 | 204.78° | ||||||||||||||
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RP-4665 425 | Colombia | Washed | 2 kgs | 3 kg | 10:25 | 205.72° | ||||||||||||||
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RP-4619 465 | Blend | Blend | 20.41 kgs | 20 kg | 17:21 | 216.06° | ||||||||||||||
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Activity
@bryantscannell
Commented on @QueenBean's post roast profiles
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!
@bryantscannell
Commented on @Cptcurt's post Where do I find a Roastpath ID?
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
@bryantscannell
Commented on @hhicoffee's post Roasts are taking too long on MCR-6
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.
@bryantscannell
Commented on @QueenBean's post roast profiles
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!
@bryantscannell
Commented on @Cptcurt's post Where do I find a Roastpath ID?
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
@bryantscannell
Commented on @hhicoffee's post Roasts are taking too long on MCR-6
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.
https://millcityroasters.com