I roasted a couple batches on Wednesday and cupped them last night.
My main focus here was achieving a declining RoR in the development phase of the roast. I typically extend the drying interval to allow for a lighter finish.
Green coffee: Rwanda Karongi Gitesi
Green coffee supplier: Sweet Maria's
Green coffee density: High
Green coffee processing: Washed
Roast date: 2/4/2015
Roaster: Quest M3
Charge weight: 150.0g
Charge temp 420 F MET, ~400 BT
Moisture loss: 12.0% (roast 1), 11.9% (roast 2) (low, but it's a dry winter)
"Dry"/Ramp/Development: ~5:00/3:15/1:30 (vs. 5-3:15-1:45 goal)
FC-start temp: ~383-385 F (ever-so-slightly higher than usual; it's winter and it's dry)
Finish Temp: 403 F
(full resolution at http://imgur.com/a/SGL56
Taste notes, from roast 1
From others: universally agreed to be super sweet and quite full-bodied; a few picked up on a certain savory character but agreed that it probably wasn't underdevelopment
From my notes, of a 12:210 (1:17.5) V60-01 at ~1.4 %TDS, 22% extraction
Dried fruit (raisin), berry (cherry and cranberry), intense rustic sugar (brown, molasses), savory (garbanzo beans, herbaceous-vegetal, both savory and slightly papery), spice (cinnamon and cardamom)
Thick mouthfeel, slightly soapy
Critiques are always welcome. Right now, I'm finding a couple parts of the development phase challenging. Namely, I'm trying to achieve declining RoR in development but also extend development to 1:45 to caramelize sugars. It's easy to reach 1:45 but bake the roast a bit or to have a faster development phase with declining RoR. It's hard to hit both targets.
Next roast planned: probably slightly longer drying time to smooth it out a little more, development to hit 1:45 even if it means dropping a couple degrees hotter. This is a nice coffee but also one where I am not necessarily bothered by a little roast character and, say 13% WL instead of low 12's.
Full-res at http://imgur.com/R71h4EX,SxbWMZe#0
Roast 1 is an attempt at the above plan. Slightly longer development, still with a longish dry and quick ramp. 5:30-3-1:45 essentially. 12.8% WL
Roast 2 is a more Rao-styled approach. I say Rao-styled because it's fast-start, slow-finish with an approximately declining RoR. 13.8% WL
From cupping (1:18, 203 F), profile one above is more sweet, clean, and tartaric, plus a bit of citrus. Two focuses more on citrus and has a bit more caramel.
From V60 brewing (1:17, 203 F), profile one is more sweet and delicate, more crisp. Profile two is fuller and more caramelized.
Espresso, 2/18/2015, 7 days post. I wanted to examine extractability/solubility through espresso.
Roast 1 above, the slow-start profile did not pull well. The first shot was 15 in 34 out in 30 seconds, the shot was salty and peanutty (suggesting somewhat incomplete development). Longer time shots got a bit medicinal. I do need to try pulling longer in a longer time, but typical parameters on a typical machine (CC1) don't work well.
Roast 2 above pulled pretty decently. Pulling 35g in 30s from a 15.0 g dose resulted in a pleasantly syrupy, raisiny shot. There was no peanut or other underdeveloped character to be found.
Two espresso roasts, 2/18/2015
First roast, stretched out drying as a strategy to improve solubility; 13.53% WL
Second roast, aggressive charge temp as a strategy to improve solubility; <13% WL
And... espresso notes from 2/25/2015, one week post
Again, I pulled these shots seven days out, in a VST 15g basket, ~200F at the grouphead. I used an EK43 this time, dosing 16.0 g and grinding at 1.3. For both roasts, I got 50 +/- 3g in 23-25 seconds. I wanted to extract aggressively to give the slow-start profile a chance at success.
With the slower-start profile, I did really enjoy its profound sweetness and red fruit. However, there was a certain musky, somewhat underdeveloped character, not enough to ruin the shot or enough enough to disturb a pour-over brew, but present.
With the aggressive charge profile, flow was slightly slower. The shot was fuller, riper, more buttery, and completely free of off-flavors (i.e. muskiness, muted peanut-salty-savory character). The shot was slightly less fruited and perhaps slightly less sweet. In any case, my friend and I agreed that the second shot was significantly better.