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Roasting profiles and results

This is the base roasting profile that I follow (thanks to Jeff).  I think it has definitely changed what I am producing.  First crack happens at approximately 200 degrees and second crack at 220 degrees.  I cool in the popper, taking them out once the temperature decreases to 40 degrees, that takes approximately 2 minutes.

Here are my lastest results using the above profile.

 

Guatamala Huehuetenango

First crack: 10:30 minutes at 200 degrees

Second crack: 13:30 minutes at 228 degrees

Started cooling 30 seconds after second crack

Tanzania TEC

First crack: 11:07 minutes at 200 degrees

Second crack: 14:08 minutes at 225 degrees

Started cooling 20 seconds after second crack

Tanzania grind 6 days post roast.

Honduras Minas de Oro

First crack: 11:37 minutes at 207 degrees

Second crack: 14:15 minutes at 228 degrees

Started cooling 30 seconds after second crack

and some funky looking beans from the above

the grind 5 days post roast

Costa Rica Finca La Candelilla – 100% Geisha

Roasted for syphon, such a sweet caramel smell produced started after roasting.

First crack: 10:30 minutes at 198 degrees

Started cooling 90 seconds after first crack

 

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