Diedrich IR-5 Analysis by Doris Garrido
I tasted Burundi naturals from this same group last year and now I got my opportunity to do my own roast. Guided by the green analysis, I noticed this coffee came with average density which helped me to build my roasting plan.
I decided to charge at 411F with 70% gas. 30 seconds later 50% air was added. Turning point happened at 189F at 1:24 minutes. My approach for this roast basically was to start with enough power to push from the beginning to a high rate of rise and control it from there before yellowing. At 2:38 I started lowering my gas; rate of rise was peaking and I wanted to drop just a little to have sufficient heat/time to reach a nice caramelization during Maillard phase. The main goal was to balance the fruity flavor from the natural process but with a clean juicy acidity. From here I dropped gas to the lowest 30% just before color change.
I got a great balance between drying and yellowing and hit first crack at 384.5F, which was quiet at the beginning, I needed to check for the puffy little coffees in the trier to make sure it was really happening. My rate of rise at this moment (FC) was at 13/60 sec, which is normal for me when roasting washed coffees, but this one was releasing too much energy and I decided to kill the burners, and was able to achieve a development time of 1:17 seconds. I dropped the coffee at 394.5F, and I was happy with the results. I was not disappointed the next day with cupping notes: Candy-like, blackberry, cranberry, ripe fruits, and ripe grapes; juicy, clean, silky. I got a fairly good roast, and I was not surprised. This is a well processed coffee; I can tell by the way it behaves in the roaster and the resulting clean cup.
