Diedrich IR-5 Analysis by Doris Garrido
Lately, since I have been working with coffees from Colombia that came with different fermentation processes, I am taking specific approaches during roasting. For the most recent light roast offering at the Crown we have selected a washed coffee that came from the region of Cauca and was produced by José Betancur Patiño.
I started the roast with higher heat application and 423F temperature. I was thinking of spending less time drying in order to make Maillard a little longer. The moisture level on this coffee came in good (11%) and I wanted to use it during yellowing. I started lowering the gas at 3:00 to get in 30% gas before yellowing. After a minute of yellowing, I started 50% air. I wanted to spend as much time here as I could before first crack. The main idea was shortening drying and stretching Maillard. I thought this would be appropriate because of the coffee density and moisture levels.
At 370F I went to 100% air and hit the first crack at 8:58 minutes 382.9F. In the middle of development time I went all the way to 0% gas with enough energy to finish the roast with 1:20 seconds of development time and a 396F end temperature.
I believe all the air I was using during Maillard turned my coffee clean, which I really was looking for. The brightness of the cup shined great, but on the other hand, adding the air a little later may work on the sweetness/caramelization area if we are looking for more sweetness. The biggest part of the roast was spent in Maillard area and showed up in the texture with the jammy taste of a ripe guava. On the cupping table, we tasted Bing cherry, juicy lemon, sweet cherry, tart acidity, peach, honey sweetness, cacao nibs, and ripe guava.
