Roast Coffee Pairing #15: Same Coffee, Two Roasts

With this pairing, we are roasting the same coffee,  Burundi Kayanza Bwayi No. 7, in two different ways to highlight the difference the roast can make. This coffee can take a range of roasts, and you will experience very different things in the cup from one treatment to the next.   In this experiment – the degree of roast is the same, we will roast to the same finish temperature, but take two very different paths to get there, and different roast times.  For the first profile we measured out relatively small batches for the 12 K Probat:  about 20 lbs.  We started the batch with the heat setting fairly low, after about six minutes the heat was then brought up significantly which gave the batch good momentum going into first crack.  Final thermoprobe temperature was 428 degrees with roast times around 12 minutes to achieve a nice light City roast.  For the next profile we weighed out much heavier batches at about 28 lbs, which is nearly the maximum capacity of the roaster.  In order to draw out the roast times to almost 20 minutes we kept the heat low all the way through and even lowered it further as the coffee came through first crack.   The goal was to create two different roasts that essentially look the same color-wise but taste very different.  When Tom and I cupped the results there are definite differences, primarily in the body and the flavor profile.   The faster roast time yields a brighter cup with lighter body, while the slower roast had a much creamier body with chocolate tones balancing the citrus notes.  We could have more easily demonstrated this by using an iffy lot of coffee that would really reveal it’s shortcomings if roasted fast but might be mellowed out by roasting longer, but then you’d be stuck with one pound of so-so coffee and that just isn’t how we roll here. So, instead we chose one of our favorite lots and really pushed the roasts hard in two very opposite extremes.  This was a challenging excercise as a roaster because hitting the same target level via two totally different paths takes real concentration, I think we’ve suceeded in showing how two variables can contribute mightily to the final cup:  batch size and roast profile.

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1 Responses to “Roast Coffee Pairing #15: Same Coffee, Two Roasts”


  1. 1 Single Origin Blend?
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