Diedrich IR-5 Analysis by Doris Garrido
I admit that Musumba was my second favorite from our Burundi sample roast table, and I agree with the team that it would do a great espresso on bar, but that was before I did my first trial roast. Now, I would brew it as a pour over in the morning, and the reason why is because lately I have been enjoying brewing some clean and fruit-forward coffee on the v60 or any other manual brewers - probably a phase that I got since the Covid lock down. I haven't been an espresso client since. Going back to Musumba, I am going to start with the tasting notes just to clarify why on the roast trial I enjoyed this one a lot better.
On the citric side we got apricot, bright cherry, lemon, mandarin, orange zest, tamarind. And on the sweet side: golden raisin, melon, peach, plum. My favorite note was that this coffee is somehow delicate and elegant!
As for roast analysis, we roast in batches of 5.5 lbs. I have chosen to charge 421F with 100% gas for this roast. I kind of like this area of gas and charge temperatures, and in this one I wanted to include 50% air before the turning point. We are expecting to taste airflow differences in the cup, and I personally think we do, but we will keep researching.
With my turning point on the Diedrich at 1:24 / 193F, I was more than happy. Dropping gas first at 225F and a minute later to the lowest settign (30%) with no more gas movements for the rest of the roast, I just opened 100% airflow after first crack. I spent 4:26 minutes drying, 4:09 on yellowing, and Musumba started cracking at 382.3F. I decided to give it 1:35 seconds of development and drop it at 391F. I was skeptical of the color track reading 57.27 for ground coffee, but as I have been learning, sometimes you have to wait until you cup: the next day it was nice and clean on the cupping table. Burundi Musumba is going to hit the menu at the Crown in the following weeks, a complex coffee to try.
