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I designed the roast profile by considering three main factors: origin (Central America - Panama), processing method (Natural), and final roast temperature (Light), setting the gas pressure to a medium level.
Since this coffee has a large screen size, I increased the charge temperature by approximately 10°C compared to my usual reference to compensate for the potential delay in roasting time. However, the bean temperature progressed differently than I anticipated. The crack temperature was lower than my reference curve, and the RoR in the latter stages was slightly lower as well.
As a result, I believe it would be more appropriate to slightly increase the gas pressure and slightly lower the charge temperature. Next time I roast this coffee, I plan to adjust the gas pressure to 24% (1% higher than the reference) while maintaining the charge temperature at 210°C.
As you may know, Pacamara is characterized by its larger screen size compared to other coffees. In such cases, I slightly increase the charge temperature and gas power compared to my usual settings. Conversely, for coffees with smaller screen sizes, I lower the charge temperature and gas power.
The reason for these adjustments is the impact screen size has on roasting time. When designing a roast profile, I typically don’t focus too much on the coffee variety. However, when the coffee shares the same origin and processing method, larger screen sizes tend to result in a lower turning point and longer-than-expected roasting times. To account for this, I compensate by increasing the charge temperature and gas power.
On the other hand, for smaller screen sizes, such as Ethiopian varieties, Mocha, or Peaberry, I adjust by lowering the charge temperature and gas power to achieve the desired roasting time.
If you’re curious about how to set the charge temperature, feel free to check out this article.
How to Set the Charge Temperature in Coffee Roasting
Aroma: Herby, savory, cocoa, grape, orange peel
Flavor: Savory, orange peel, sage, herby, nutmeg, ginger, cedarwood, grape, winey, cocoa nibs, crispy
