MyBonaverde App: Create Your Roast Profile!
WE DID IT! Roast your own coffee to get your favourite flavours! We are so excited to finally be launching the first ever version of our custom 'Roast Profiler' in our MyBonaverde app!
We've written a little guide for you, giving hints, tips and tricks for understanding our roast profiler. Unleash the flavours waiting in your green coffee beans. So, let's get started!
- Temp Roaster (°C):
- What: This is the environmental temperature from inside your roast chamber.
- Why: This is important for a number of reasons. Initially, in the 'pre-heating' phase, environmental temperature will heat up the roast chamber and get the beans to a temperature where they can begin to "dry". The speed at which this happens is aided by the 'power' you choose to do this with. But remember, it's not a sprint, it's a balancing act.
- Rule: As a default, we suggest keeping your roast chamber temperature around double that of your bean temperature. Ideally, as you're starting out, the close proximity environmental temperature will mimic the curve of your bean temperature. If you're starting out, 340°C is a good temperature to ensure a hot enough environment for the green beans to roast.
- Temp Beans (°C):
- What: The measure of actual bean temperature.
- Why: Using infrared measuring system from the top and bottom of the roast chamber, the Bonaverde Berlin measures Bean Temp, activating parameters accordingly based off this measurement. This is key to influencing how your coffee beans is roasted.
- Rule: Bean Temp can be adjusted in each phase, influencing your final roast. For the Bonaverde Berlin's roast chamber, we recommend not taking Bean Temp over 200°C 0r below 130°C during stage 2 & 4.
- Power (%):
- What: This parameter will define with how much power the Bonaverde Berlin will exert to achieve the defined parameters.
- Why: This will define the 'speed' at which you can achieve certain parameters. For example, exerting 90% power capacity during phase 1 to pre-heat the roast chamber will speed up getting to your desired "Temp Bean" & "Temp Roaster" parameter.
- Rule: You can play around here. We suggest saving high power usage for phase 1 (pre-heat), 3 (pre-roast/development). During phases 2 & 5, lower Power output is needed as "Temp Bean" & "Temp Roaster" will already have been achieved.
- Fan Speed (%):
- What: This one we feel is self-explanatory! But just to be sure, the fan speed will both control the distribution of air within the roast chamber, and importantly: aid in cooling the Bonaverde Berlin during roasting.
- Why: From a practical perspective, this is needed to ensure we can keep the Bonaverde Berlin at a safe temperature. However, this is also a great tool for distributing hot air amongst the entire sample of beans.
- Rule: Phase 5 (cooling) will likely be when you want to utilise Fan Speed the most to ensure a speedy cooling process (recommend setting: 70-90%). Some believe in using slightly increased Fan Speed during phases 2 (drying) & 4 (roasting/development) to aid distribution of heat throughout the beans - we'll leave that to you to play with!
- Rate of Rise (°C/second):
- What: This controls the rate the temperature (in °C and directly influencing "Temp Roaster") rises per second.
- Why: This allows you to control how your temperature develops. For example, a high RoR in phase 1 will likely highlight acidity in your coffee. At a basic level, a RoR which is too low will bake coffee, giving it a distinct paper-like or bread-doughy taste. Too high, and you conversely run the risk of roasting your beans faster than intended.
- Rule: For first time users, we'd suggest sticking to a RoR of 1-2°C/second until you get a feel for how it impacts flavour. When you're more confident in your abilities and understanding of roasting, feel free to play around with this setting!
You will always start with stages 1 & 2 on your screen. Scroll sideways to go through different stages.
- Stage 1, Pre Heat: During this time the unit will work to get the Chamber to specified environmental temperature ("Temp Roaster"). Get your beans and the Chamber to the temperature you want for the Drying.
- Stage 2, Drying: Now that you have established Roaster Temp and your beans are at desired Bean Temp, this stage will dry your green beans to begin dehydration and loss of density.
- Stage 3, Pre-Roast: Change parameters which you wish to occur in Stage 4, so they can be reached. Once they are reached, stage 4 will begin.
- Stage 4, Roast: Here is where the magic happens! You will define the parameters along with time (in seconds) in this stage to develop the coffee in a way which unleashes the flavours you want!
- Stage 5, Cooling: Very simple on this one, you need to cool the coffee and roast chamber before you're finished. No one wants burnt coffee, or burnt hands :)
Green Coffee Weight: Remember, the Bonaverde Berlin only takes batches of 50g and 80g for green coffee. So, make your profiles accordingly.
Click through to the roast profiler and this is your beautiful view!
1. Taking any parameters to their upper limits (as per photo below) will put your Bonaverde Berlin at risk of burning the green beans and/or harming the machine itself.
2. You can choose pre-set "Light", "Medium" & "Dark" profiles with a drop-down menu, as per below. use these as a guide to the type of roast you will create. From there, explore what you can achieve! As you move the parameters, the previous setting will show to allow for you to know the pre-set profile as a guide.
3. Last, but not least, each stage has different parameters. So when making you profile, ensure you know what parameter exactly you are changing. As a tip, Stage 2 & 4 have the same parameters, and stages 1 & 3 have the same parameters.
Have fun, and let us know how you get along with this exciting new development!