Tonight I set about an experiment in coffee roasting. I am making a series of roasts, same beans, same weight per batch, only the time will vary. I am using the Caffe Rosto CR-100 roaster and each batch is exactly 140 grams of Brazilian Santos 2/3 MTGB green beans.

I am also recording the final temperature of the beans with a Mastercraft Digital Temperature Reader (Product #57-4554-4). This measures the infrared signature of the beans through the glass lid. After each batch I am cleaning the roaster as well as the glass lid. I wait 30 minutes between each roast to let the roaster cool as per the manufacturers instruction. The roasted beans will breathe for 12 hours before the cupping.

My goals are to:

1. Try different roasts to see what I prefer
2. Measure the changes

Tomorrow I am doing a cupping session to try them.

Roaster: Caffe Rosto CR-100
Beans: Brazilian Santos 2/3 MTGB
Green Bean Weight: 140 grams

Result: So far we have tried the 8 and 7 minute batches. I made coffee with 25 g of the 8 minute. As the 8 minute roast is past second crack, the beans showed spots of oil on the surface. The body was very bold. The 7 minute I put in 30 grams and while not nearly as bold we found the favours so wonderful. In the previous batch of Santos we found the coffee very dry. I shall see with the 6 minute is that is the result or was it that I ground and made the coffee within minutes of the roast ending.