My first roast (PR-229) of CJ 1001 – Costa Rica Roberto Montero Zeledon Fully Washed Crown Jewel was a little too light, and I baked the coffee after first crack unintentionally (it turns out a 1 lb batch in a 1 kg machine easily loses momentum!). After cupping it, we all agreed the coffee needed to take a few more tumbles in the roaster, so I increased the batch size and heat application for PR-237 and ended up with a similar length roast at a much darker color. Whether you prefer this type of hard bean Central light or dark, I’d advise you to spend at least 2 minutes developing the coffee after first crack. Don’t be surprised if you have to take the temperature a little hotter than you expect.
A question popped into my mind as we cupped my roasts of this offering. I wanted to get a little outside the box and tinker with dose and grind… I felt like our standard 11g dose wasn’t pulling out all the coffee had to offer. Using the darker roast (PR-237), I tested 5 variations side-by-side in an informal cupping environment using 11g and 15g doses with 3 different grind settings on our Mahlköhnig EK-43. While the 15g dose was an extreme example, overall I felt like a higher dose brought out more sweetness and more dried fruit flavors (like cherries, dates, and maybe even a little pomegranate) while preserving the inherent almond and chocolate flavors. The lower doses, especially at finer grinds, seemed bitter with less sweetness and fruit flavor to me. Check out the table below for the cupping extraction specs, and keep in mind a higher dose might help bring more out of this coffee than a standard 1-to-15 ratio.