Roast and Learn Together - September 2015 - Page 3
- [creative nickname]
- Posts: 1832
- Joined: 11 years ago
Here's a roast I did yesterday that is working really well for espresso:
---
Roasting Info:
Bean: Panama Elida Natural
Roaster: USRC Sample Roaster
Charge Mass: 325g
Charge Temp: 360F
Dry/Ramp/Development: 3:15/3:13/1:09
FC-start temp: 382F
Finish Temp: 403F
Overall Roast Time: 7:37
Moisture Loss: 14%
Profile Plot:
[BT=Red, Exhaust=Green, Gas=Blue, Fan=Yellow]
This roast captured what I loved most about this coffee as a pour-over: the strawberry note is still present and lively, along with some port-wine complexity, plenty of caramel sweetness, and a rich, coating body. Despite the short development phase, the shots are fully extracted and well-balanced when pulled using a moderate dose, temperature, and grind size.
---
Roasting Info:
Bean: Panama Elida Natural
Roaster: USRC Sample Roaster
Charge Mass: 325g
Charge Temp: 360F
Dry/Ramp/Development: 3:15/3:13/1:09
FC-start temp: 382F
Finish Temp: 403F
Overall Roast Time: 7:37
Moisture Loss: 14%
Profile Plot:
[BT=Red, Exhaust=Green, Gas=Blue, Fan=Yellow]
This roast captured what I loved most about this coffee as a pour-over: the strawberry note is still present and lively, along with some port-wine complexity, plenty of caramel sweetness, and a rich, coating body. Despite the short development phase, the shots are fully extracted and well-balanced when pulled using a moderate dose, temperature, and grind size.
LMWDP #435
- JK
- Posts: 626
- Joined: 12 years ago