Baked Coffee

I have worked/roasted/drank my way through most of my first order of green beans from Sweet Marias and ordered 2 of my favorites in 5 lb quantities (Guatemala and Kenya pictured). My hope in doing this is to take away one variable (variety in beans) and start to fine tune the roast and cupping experience by using the same beans each time.

I've mentioned several times about wanting to extend the roast profile and have the beans spend a longer amount of time in the roaster. This was my goal for Sunday's batch. I roasted three seperate batches of one of my favorites from the first order from Sweet Maria's: the Guatemala Antigua - Finca Retana Yellow Bourbon.

Weight
Batch 1: 150g/122g 18.6% weight loss
Batch 2: 150g/118g 21.3% weight loss
Batch 3: 150g/118g 21.3% weight loss

Roasting Profile
325 degrees 3 minutes
350 degrees 1 minute
375 degrees 2 minutes
460 degrees 5 minutes

Roasting Notes
I used the same profile on the first 2 batches. The first batch I noticed first crack at 4:20 and entered the cool cycle at 6:52 and completely finished at 10:52. Based on appearance, I felt the beans could actually roast a little longer. The second batch started cool down at 7:10 and finished at 11:10. These beans looked so good I decided I would mimick this profile for the third roast, but automatically stop the roast at 7:10, so my third profile looked like this:

325 degrees 3 minutes
350 degrees 2 minutes
375 degrees 2 Minutes
460 degrees 1:10 minutes

Not surprising, the beans looked and finished just like the second batch, which is a very good sign that once I nail the roast profile I like, I will not have to monitor each roast so closely.

Tasting Notes
These beans were definitely baked and not roasted. The cup has a dull, muted tasted to it. The unfortunate part is that I gave 1/2 of the bounty to a friend for a house warming gift. Two lessons learned today: this is coffee roasting, not coffee baking and always sample your cooking before you share.