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Overlaying roast records using Firescope's comparison feature provides valuable insights into the roasting nuances of Brazilian coffees. Here, we analyze three distinct Brazilian coffees—each showcasing unique challenges and opportunities—highlighting key adjustments to optimize roast quality.
During cupping, aromas of citrus and nuts are present. Initially, flavors include Earl Grey, citrus, dried fruits, dried apricot, and walnut with a nutty aftertaste. Cooling emphasizes citric and malic acids with medium intensity, along with a milky, medium-bodied texture featuring cashew nut and brown sugar notes. However, a noticeable 'baked' roasting defect emerges, creating monotony and a shortening aftertaste.
Further modifications are required to address the baked characteristic observed during cupping. Reducing the heat supply slightly (by 0.05kPa) and moderately increasing the input temperature (by approximately 20°C) without altering the roasting point could resolve these issues, enhancing clarity and flavor distinction.
Cupping revealed aromas of cherry, pineapple, and peach. Initially, floral notes, white peach, raspberry, and chocolate dominate, with a pulpy, funky, and lasting aftertaste. Cooling emphasizes complex citric, malic, and tartaric acids with a medium-heavy, creamy body, creating a sweet raspberry chocolate profile.
The profile could benefit from slight modifications. Raising the roasting point may enhance dark chocolate notes, whereas lowering it might yield juicier flavors. Reducing the discharge temperature by approximately 1°C could further elevate cup quality.
Cupping highlights aromas of stone fruit and nuts. Initially, citrus, stone fruit, Ceylon tea, almond, and peanut flavors emerge, with a lingering nutty aftertaste. Cooling enhances citric acidity, with a medium-bodied, milky texture. A slight underdevelopment defect emerges, with nut shell notes diminishing the cup's cleanliness.
Addressing underdevelopment requires adjustments, including increasing discharge temperature to around 218°C. Slightly raising heat supply (by 0.03kPa) and moderately decreasing input temperature (by about 10°C) without lowering the roasting point should resolve these issues, enhancing clarity and character expression.
Through careful analysis and targeted adjustments, roasters can optimize Brazilian coffee profiles, highlighting the distinct characteristics of each variety and processing method. Utilizing precise roasting strategies ensures a refined, flavorful cup experience.
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