Notes from the Roaster 24/6/16

This morning we chose our very first roast profile.  Its been quite a significant day (not just because of the EU). Our first Espresso is going to be a Brazilian Fazenda Londrina from Falcon Speciality – a pulped natural that is very uncharacteristic for a Brazilian, on tasting it, it almost tastes like a juicy Rwandan. The profile we have developed for it (see below) seems to really bring out the best in the coffee. High charge temp drop in and a shorter development time than normal has seemed to bring out a lot of balance. We roasted 5 different batches – batches 1-3 lacked any serious body or depth, batch 4 had a high degree of acidity and batch 5 had a lot of body and equal amounts juicy acidity and sweetness.

We will release more information about our new espresso over the course of the next week or two. For now we hope that you are going to enjoy it.

Ive also got two different Kenyans to roast and they are quite big scorers so im looking to develop them very carefully over the coming few weeks.

Rich

 

This is our winning roast profile for our new espresso, which I'm sure over time we will play with and make better

This is our winning roast profile for our new espresso, which I'm sure over time we will play with and make better