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When roasting Brazilian coffee, a characteristic often seen is a steadily decreasing Bean Temperature Rate of Rise (BT RoR) without any pronounced flick or crash. Unlike coffees from other origins, Brazilian coffees tend to show a gentle decline in BT RoR at the onset of first crack, without a significant drop.
Additionally, Brazilian coffee’s cracking sounds occur over a wide temperature range—from relatively low to higher temperatures. Because moisture is released steadily during the crack phase, the typical rise before first crack and drop after it are somewhat evened out. This makes the RoR appear smoother and more gradually decreasing.
As a result, Brazilian coffee is relatively straightforward to roast without needing to worry too much.
In designing the roasting profile for this coffee, I considered three main factors: origin (Central and South America—Brazil), processing method (natural), and final drop temperature (medium-light). Based on these, I set the gas level to “medium.”
When I design a roasting profile, I consider 1) the country of origin, 2) the processing method, and 3) the final drop temperature. Since this coffee is a Brazilian natural from Latin America and I’m aiming for a medium-light roast, I decided on a medium gas setting.
If I were to set the gas to a “high” level, the RoR would climb, potentially resulting in a “roasty,” “harsh, dry,” or “baked” flavor profile. Therefore, lowering the gas pressure tends to produce a cleaner mouthfeel. On the other hand, if the gas setting is too low, the BT RoR during the later stages of roasting would also be low. Combined with the characteristic steady decline of Brazilian coffees around the first crack, you might end up with a very low RoR at the point of discharge. If your temperature rise slows unnecessarily and you spend too much time without meaningful progression, the coffee could become “baked,” losing intensity in flavor characteristics and ending up with a flat, light body.
From my roasting trials, this coffee has a higher Max RoR than other Brazilian coffees. In other words, the temperature rose more quickly right after the turning point. If I were to roast it again, I might try lowering the charge temperature by 10°C—starting at 200°C and aiming to drop the beans at around 213–214°C. Alternatively, if I stick with the current approach and drop at 216°C, I would reduce the gas pressure by 1 mmAq to 22 mmAq. I anticipate this would improve the cup quality by enhancing body and overall cleanliness.
