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Roasting
Roasting is an art and a science. It combines statistics with choices of duration adjustments of roast timing to highlight, enhance the specific notes that we want to be pronounced. This process is mentally engaging and also delightfully enjoyable.
Last edited 161 days ago by Matthew Poh
Roast Track
Name
Time
Column 3
Notes
1
Open
There are no rows in this table
Roast Timing
Beans
Moisture %
Coffee Type
Roast
Stage 1 Drying
Stage 3 Development
Low Time
High Time
Notes
Modified on
1
La Cabana
11%
Filter Coffee
Light/ High Acidity
2 mins
48 secs
4 mins 40 secs
5 mins 36 secs
Open
2/28/2024, 4:25 AM
2
La Cabana
11%
Filter Coffee
Light/ High Acidity
2 mins
48 secs
4 mins 40 secs
5 mins 36 secs
Open
2/28/2024, 4:25 AM
3
Jairo Arcila
12%
Filter Coffee
Light/ High Acidity
2 mins 30 secs
48 secs
5 mins 30 secs
6 mins 36 secs
Open
2/28/2024, 4:25 AM
4
Brazil Mix Blend
12%
Filter Coffee
Light/ High Acidity
2 mins 30 secs
48 secs
5 mins 30 secs
6 mins 36 secs
Open
2/28/2024, 4:25 AM
There are no rows in this table
Coffee Type
1
2
3
4
Coffee Type
Roast
Duration
Filter Coffee
Light/ High Acidity
0 mins 50 secs
Espresso
Light/ High Acidity
1 min 5 secs
Filter Coffee
Medium/ Balance
1 min 30 secs
Espresso
Medium/ Balance
2 mins
There are no rows in this table
Moisture %
1
2
3
Moisture %
Stage 1
10%
1 min 30 secs
11%
2 mins
12%
2 mins 30 secs
There are no rows in this table
Roast HEAT Setting
1
2
3
4
Point
Est Timing
Fan %
Heat %
Weight
Bean
Charging
0 mins 1 sec
90%
0%
4kg
Colombian Huila
Starting
1 min
90%
100%
4kg
Colombian Huila
Turning Point
2 mins
90%
80%
4kg
Colombian Huila
First Crack
4 mins
90%
60%
4kg
Colombian Huila
There are no rows in this table
Roast
1
2
Roast
Light/ High Acidity
Medium/ Balance
There are no rows in this table
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