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Pimpin’ Profiles

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2. Maillard - BODY & SWEETNESS

1. Drying ‘PREP’ Phase HIGH

IDEAL

LOW

No true chemical reactions occurring at this stage Beans take on heat, chloropyll degrades, temps rise, moisture is being driven out of bean, pressure is building & thermal momentum is established. CHARGE TEMP (& Weight/Batch/Screen size) will help establish initial thermal momentum & reaction rate for the rest of the roast. Start with the Right Amount of Energy!

MAX RoR

Non-enzymatic Browning Reaction Endothermic Phase Amino acids act as catalysts w/reducing sugars resulting in a complex, non-enzymatic, sugar browning process. Generates melanoidins (& other volatile aromatic compounds). Melanoidins contribute to body, RoC complexity, high molecular (de weight, vicosity, cli nin g mouthfeel, flavour. de gr e

MOISTURE CONTENT: (in conjunction with Batch & Screen size) - High Moisture (10%-12% content) requires more energy to start the roast - Low Moisture (9.9%-8% content) requires less energy to start the roast

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3. Caramelization/ ACIDS /Pyrolysis Exothermic Phase

Many reactions occurring & relying on each other at once! Maillard+First Crack+Sugars Caramelizing+ Organic acid degradation+Pyrolysis

High (>70kg/hL) requires more heat through FC DENSITY: Low ( time for Maillard & D’ment = > body & complexity the same dark brown Sucrose is caramelizing creating complexity & bitter/complex caramels. as bread crust < Car. = more residual sugars, low complexity, vegetal > Car. = less residual sugars, great complexity, pyrolysis tones

TURNING POINT 1st indicator on what is happening with the heat transfer early in the roast. Timing of this will help determine the momentum of the roast Early before Momentum getting a true RoR. Check 100C by 3min.

TURNING POINT (70-90) 0min.

Turning Point (40sec. to 2min) AIR vs DRUM

EQUILIBRIUM Moment of when & at what temp the rise in temp of the beans equalizes with the declining temp. of the probe, after which the 2 then rise together

YELLOW - & Rate of Change (RoC) Beginning of physical & colour changes: yellow, hay-like aromas Rate of Rise peaks and begins to decline into a Rate of Change RoC

Can generate flavour by controlling the length of time the Maillard reaction is permitted to generate melanoidins. time in Maillard = Greater complexity, heavier body & flavours Spend at least 2 minutes in this part of the Roast Profile, between the Yellow & Bread stages, to encourage optimum development of Body & Sweetness. Yellow (4-6min.)

Bread (6:30-8:30min.)

Organic acid degradation & development is occurring - Sucrose degenerates & CGAs (Chlorogenic Acids) break down forming Acetic, Caffeaic, Quinic acids while Citric & Malic acids degrade. Therefore, sufficiently decompose CGAs while retaining as much Citric & Malic acids for the light, acidic enzymatic coffees. Phosphoric acid tends to stay the same. Therefore Timing the length of the RDT (length of time from beginning of first crack to end of roast) in line with a particular coffee will have a lot to do with final organic acid composition & balance of organic acids you want to taste in the final cup - thus helping to understand how to control the length of time to achieve a particular flavour: Long D’ment = lower concentration of organic acids & > soft, round acid & fruit, more complex Fast D’ment = excess CGAs = bitterness from organic acids, metallic, vegetal, more brightness, low complexity Pyrolysis occurs as well - thermal breakdown of chemical compounds into simplest forms due to heating - contributes to roast flavour. Roast to too low a temp = not sending compounds through pyrolysis = vegetal & bitter Roast to too high a temp = carbon/ash/roastiness

First Crack (7:30-10:30min.)

The Range of Checkpoint/Event Times is determined by the Green Beans, Batch Size, Probes & the Individual Roasting System!!

Desired END Flavour Filter vs Espresso