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This roast profile was designed considering the origin (Colombia), the natural processing method, and a medium-light drop temperature. The gas pressure was set to a medium level to ensure balanced development.
Compared to the reference profile, the Max BT RoR (Bean Temperature Rate of Rise) was higher. To manage this without changing the overall BT RoR from start to finish (particularly at the crack point), the key adjustment is to lower the charge temperature by around 10°C (18°F). This will help reduce the high Max BT RoR while maintaining the overall roast curve. In this batch, I adjusted by raising the drop temperature by 1-2°C (1.8-3.6°F) to accommodate the faster-than-expected development. For the next batch, I plan to charge at 210°C (410°F) and drop at 217°C (423°F) to improve the cup quality further.
During cupping, the aroma revealed notes of grape, peach, passion fruit, rum, funk, and spices. As the coffee was tasted at higher temperatures, flavors such as red wine, red grape, pineapple, passion fruit, and rum emerged. The acidity was medium-high, the body was heavy, and the texture was dry. As the coffee cooled, additional notes of leather, clove, dried fruit, cola, and cacao nibs appeared, adding complexity to the profile.