I normally roast PNG Waghi in my Behmoor, but unfortunately the Bean has sold out. I have purchased the Costa Rica SMT and looking for advice on how to roast this bean in my Behmor. I normally use 400g P2 B for a 330g and roast to just prior to second crack. Very nice. Can someone suggest a roasting profile for a 330g batch of the Cost Rica bean? Open to all suggestions.
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Roasting Profile for Costa Rica Santa Maria Tarrazu
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Spot-on.
Using someone else's profile will result at best with a coffee they like, not necessarily what you like and probably not even the right profile for your roasting environment.
You are always better off starting from "known good" and adjusting your next roast to suit your tastes.
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G'day Coopers,
That profile sounds pretty good to me. Just note the heat drops to around 60% power at 12mins through the roast on that profile and according to the batch size it might take a little longer time to get to first crack particularly if the ambient temperature is cooler (autumn/winter).
If I was roasting the Costa Rica, my 'go to' roasting profile I would use would be 400, P1, A with an added 2:30mins on the clock (just to maximize the time). I would dip the power to 75% (P4) for roughly 1:30 to 2 minutes once the beans are golden yellow/brown (Maillard) and back up to 100% power (P5) until first crack. Once I hit first crack, power down to 50% (P3) until the desired roasting development.
Having said that, best roasting profile comes down to taste. I've learnt alot from my roasting notes so write down what you're doing and what it tastes like. If it doesn't quite taste right, make an adjustment and make notes on the adjustments and what that then tastes like.
Let us know how you go!
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