Here's some information regarding my first roast, which was intended for brewing. It went pretty much as intended, and I was excited to see how it tastes, so I did an early cupping, which is posted below. If it changes dramatically as it ages, I'll post back with that info as well.Roasting Info
Bean: Ethiopia Gedeo Worka FTO - DP
Roaster: USRC Sample Roaster
Charge Mass: 400 g
Charge Temp: 300F
FC-start temp: 376F
Finish Temp: 402F
Overall Roast Time: 11:08
Moisture Loss: 15%Profile Plot
[BT=Red, Exhaust=Green, Gas=Blue, Fan=Yellow]Cupping Notes
Rest: 1 day
Brewer: Cupping bowl
Grinder: Lido 2, 1 full turn + four notches
Water: 150mL, 200F
Dry Fragrance: Ripe blueberries, sandalwood, toasted walnut, dark chocolate, floral
Wet Aroma: Chocolate cake, raspberry/blueberry
Warm taste: Sweet, powerful blueberry/blackberry/cherry acidity, black tea flavors and body, slightly drying aftertaste.
Cool cup: Like a sweet berry tea. Vibrant and juicy, still light bodied, and drying in the finish.Overall Impression
:This coffee has a wonderful aroma and flavor, offering lots of the classic berry acidity and sweetness that one looks for in a dry-processed Ethiopian. My first roast was light bodied and had a drying finish; I'm interested to see if that improves with rest. If not, I'll plan to do a bit more development in my next brewing roast to try and develop a bit more balance. Regardless, this was a striking cup and I look forward to drinking lots more of it this month.
Updated to add: I pulled a shot of this on my Caferina this morning -- 16g in, 27g out, at a tight grind and a high temperature. I gave it about five minutes rest to mitigate the gassiness from pulling this soon after roasting. The result certainly wouldn't be for everyone -- light bodied with extremely vivid blueberry & blackberry notes --- but it was a memorable shot nonetheless. Given how good it tasted as a shot as a brewing-focused city roast, I'm really looking forward to doing a roast focused specifically on maximizing what this is capable of as an SO espresso.
And one more update: The drying sensation I noted in my first cupping has, happily, been fading with age. My cup today was still slightly less sweet in the aftertaste than in the initial taste, but not so much that I found it objectionable. This is a good reminder for me that cupping too soon can be misleading!