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The roast profile for this Honduran coffee was designed by considering three main factors: the origin (Central America - Honduras), the fully washed processing method, and a medium-light target drop temperature. A high gas pressure was set to ensure a steady roast progression and avoid stalling after the first crack.
Fully washed coffees, like this one, tend to experience a sharp drop in BT ROR (Bean Temperature Rate of Rise) after the first crack. Additionally, the first crack often begins at a lower temperature compared to other washed coffees. This characteristic makes managing the gas pressure particularly important. If the BT ROR drops too sharply after the crack, the roast can become unnecessarily delayed, which may lead to a loss of character intensity and the introduction of rough, dry notes. In some cases, fully washed coffees, particularly from Kenya or similar regions, can result in a flavor profile dominated by flat brown sugar notes if the roast is stalled.
To prevent this, the gas pressure is kept high to maintain a higher BT ROR during the later stages of the roast. Even though the BT ROR decreases after the crack, keeping it at a higher level allows for a steady rise in temperature and avoids excessive delay. This method helps bring out the bright acidity, delicate aromas, and clean finish that are characteristic of fully washed coffees.
This approach is common for fully washed coffees from regions like Kenya, Tanzania, Rwanda, Nicaragua, Peru, and Honduras. By maintaining a high gas pressure, the roast highlights the acidity, floral notes, and the juiciness of this Honduran Parainema, resulting in a clean and balanced cup.
In comparison to recent posts, here's a general overview of gas pressure settings for different roast profiles:
- High: Kenya (fully washed), Honduras (fully washed)
- Medium-high: Brazil (washed), Peru (washed)
- Medium: Brazil (natural), Colombia (natural)
- Low: Ethiopia (natural)
I'll continue to build on this comparison table in future posts to provide a clearer understanding of relative gas pressure settings based on origin and processing method.
