Скачать или смотреть Pyramid vs High-to-Low: Best Roast Profile for Loring Roasters?

Pyramid vs High-to-Low: Best Roast Profile for Loring Roasters? This is a question that needs answering.

I’ve spent the past six months getting to know the pyramid heat approach to roasting specialty coffee on a Loring, the S15 Falcon, a joy to work on. I watched a video recently, linked below, that highlighted the roast approach of Tim Wendelboe. He’s a much more learned roaster than I am and this video explores my thoughts surrounding his choice of high to low heat for coffee roasting.

The questions that I need answering through experimentation are: does the pyramid heat profile give greater solubility of the roasted coffee beans at the same colour than high to low? Is high to low an ‘easier’ approach to roasting coffee that will assist me in training a production roaster? Do the cup profiles taste the same? If not, do I have a preference? What parameters do I need to set in order roast consistently for both approaches?

There will be a number of additional questions that will come to light before I execute the roast on Wednesday 30 July, 2025. If you have any questions or scenarios that you are seeking answers for, do let me know in the comments.

I’ll hopefully release the outcome of this experiment within the next 2 - 3 weeks.

Tasting and talking coffee with Tim Wendelboe:    • Tasting and talking coffee with Tim Wendel...  

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