This roast was a success, mostly hitting my targets using visual, audio, and olfactory cues to manage the roast instead of a wall clock. I held the drying phase longer than ideal to reverse my mistake from last roast: not drying the beans out enough. I held the drying phase nearly to cinnamon color which stretched the timelines of this roast leading to the primary flaw of a black-tea-like astringency on the tongue. Now that I have a decent roast profile, I’m going to shorten the total roast time by a minute and a half, end the drying phase just after full yellow, and get to my 235C temperature around 10 minutes into the roast.
Notes
Holding 215C past the drying phase killed the baked profile and got me to an appropriate weight loss.
Sweetness and body both jumped from the May roast: honey sweetness, medium body, long sweet finish.
A black-tea astringency remains on the middle of the tongue. Development was too short.
Bean
Name:
Durato Bombe
Origin:
Sidamo, Ethiopia
Variety:
Heirloom
Altitude:
2100 masl
Process:
Natural
Supplier:
Coffee Bean Corral
Roast
Roaster:
GeneCafe CB-101
Green Weight:
222 g
Preheat:
215C for 8 min
Charge Temp:
215C
Ambient:
75F
Target Level:
Light
Timetable
Time
Event
Temp
Notes
0:00
Charge
215C
8 min preheat, first batch of the day
2:30
Toasted bread, beans still green
5:00
Yellowing starts
Caramel and toffee
7:00
Full yellow
Roasted peanut, peanut colour
8:00
Silverskin loosening
10:00
Step up
225C
Colour already cinnamon - step was late
13:30
First crack onset
15:00
Silverskin shedding heavily
16:00
First crack end
235C
17:30
Drop
7 min cooldown, then into a colander
Total
Development
DTR
Weight Loss
Level
17:30
1:30
0.086
12.7%
Medium-light
Cupping
Cupped at 72 hours rest. 8.25g coarse ground, 150mL at 93C, 4 minute steep, crust broken at 4:00.
Aroma (dry)
Dark chocolate, dried stone fruit
Aroma (wet)
Chocolate-forward, dense and substantial
Acidity
3/5 - bright clean citrus, slight sourness at the front
Sweetness
4/5 - honey
Body
3/5 - medium
Finish
Long, sweet, lingering acidity on the back of the tongue
Flavours
Citrus, honey
Defects
Astringent
Overall
8/10
This cup was more complex than the previous. I had a difficult time picking out any individual characteristic. According to my AI mentor that is not a fault and is a sign of a better roast. Chocolate and stone fruit showed up on the nose, not really in the cup. The one flaw is a black-tea-like astringency in the middle of the tongue.
Changes
Take the temperature steps on their colour triggers instead of the clock. 215C to 225C at full yellow (~7:00), 225C to 235C at cinnamon (~10:00). This roast’s steps landed about three minutes late, leaving the machine at 225C through all of Maillard and all of first crack.
Drop at first crack end plus 150 seconds to bring DTR into the 0.15-0.25 range. Total roast time should come down, not up.
Expect weight loss to climb to 14-15% and the roast to land medium-light to medium. Fixing the astringency matters more right now than staying light.
First crack will come on louder and faster with more energy behind it. Be at the machine ready to drop, and remember the CB-101 lags 60-90 seconds behind any adjustment.
This roast was a success, mostly hitting my targets using visual, audio, and olfactory cues to manage the roast instead of a wall clock. I held the drying phase longer than ideal to reverse my mistake from last roast: not drying the beans out enough. I held the drying phase nearly to cinnamon color which stretched the timelines of this roast leading to the primary flaw of a black-tea-like astringency on the tongue. Now that I have a decent roast profile, I’m going to shorten the total roast time by a minute and a half, end the drying phase just after full yellow, and get to my 235C temperature around 10 minutes into the roast.