Coffee Roasting Profile Examples

Free sample pdf this book is about practical hands on coffee roasting.

Coffee roasting profile examples.

Roasting on a behmor 1600 plus a countertop roaster that behmor donates to cooperatives around the world so producers can sample roast and cup their own coffee. Ethiopians need a gentle treatment to delicately develop the average. It discusses profiling and how to profile sample roast how to avoid over and under roasting how different variables in roasting change flavours in the final cup principles that govern the roasting process. As with all coffees origin elevation density screen size and tradition will all play a role in your roasting profile.

For example the evaluation of a coffee roaster under a full city profile with a color score in the agtron scale of 55 to 65 for different grains which are going to be roasted in very similar ways to finish with that requested color and that roasting profile to evaluate if flavor elements such as aroma or the body develop more or if they decrease and if the balance level at the end of. You can not run the same profiles on your bullet and get the exact same results as showed here. Lomi coffee roasting facility in poët laval france. Details in the roast process of a batch are called the roast profile.

On this page i have collected examples of how to control the roast on the bullet r1 roaster and look at the bean temperature curves from different roasts. The sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours. When roasting slower organic acids have more time to break down the coffee becomes less acidic. If we do not want some flavours to the coffee we need to adjust the roast profile.

For example i would use the same roast profile but change the batch size or reduce the heat sooner or increase airflow sooner or roast 15 seconds longer or increase the charge temperature. There is when one should differentiate between sample roasting and profile roasting. And a lot more. For example acidity is normally desired flavour but on espresso blends people sometimes want low acidity.

Behmor whether you re evaluating green beans developing your roast profile or hosting a cupping sample roasting is an essential skill for a roaster. That and having an intended end flavour to guide your process. I also learned though it seems obvious that it s best to change one thing at a time as it will help you see how small specific changes can affect your batch. He developed this profile using coffees that were in the range of 9 10 5 humidity with densities between 800 900gl.

Dialing with a new sample roaster is always a challenge. Roast profile should be a light to light medium roast measured via the m basic gourmet agtron scale of approximately 58 on whole bean and 63 on ground 1 point 55 60 on the standard scale or agtron scaa roast tile 55.