trial roast adjustment

 recently tried adjustments on this coffee from yunnan, a baoshan catimor, slow dried natural.

greens came in smelling really funktown.

current profile outcome was an intense dark chocolate, orange chocolate vibe.

i applied more heat, shortened both the original drying phase and maillard phase.

the ror was a high peak, and a more decline looking curve, compared to when it looked like it was flatlining, i dont know why your ror should always be going downwards in a nice declining way..

the original roast time was 11:57, 215c , fc at 10:47

my adjustment was 9:30-10:00, 205c-210c

dry ends 5:30-6

fc starts randomly at 7-8 to 9, i end the roast through smelling and sight, when the beans are browned and expanded, but before the fruit notes turn into darker brown notes

i also did a major adjustment which is airflow. the original airflow starts immeadiately at 80,

inversely i maintained a 40 fan speed till dry ending , boost to 60-70, then when around 20-40seconds before crack and caramelization i boost it to 90-100

i do agree that a drying phase with higher fan speed affects the drying and taste, but i dont know how.

cupping results:

original: dark chocolate, dried fruit notes, dark roast done subpar well

1: intense orange, winey, chcolatey, full bodied and juicy

2: delicate, banana, tea like body.