Roast profiles
A curve is not the goal. It is the record of what we did, so we can do it again.
On the drum we watch three numbers: charge temperature, rate of rise, and the time from first crack to drop — development time.
What we measured
| Attempt | Development | In the cup |
|---|---|---|
| A | 1:10 | Sharp acidity, grassy |
| B | 1:35 | Jasmine, apricot — shipped |
| C | 2:05 | Sweet but flat |
Fifty-five seconds separate B from C. That is the whole distance between the coffee we sell and the coffee we drink ourselves.