Diedrich IR-5 Analysis by Doris Garrido.
Before roasting this coffee, I took into mind my notes from the sample I have tasted; I noted a great potential of nice citric acidities like mandarin, and nectarine but also noticed an easy way to turn it into a rough greenish grapefruit or grapefruit zest that could taste a little bitter. To avoid that I decided to use air! Lately, the air has been an amazing tool that has helped me bring some florals in coffee, in this case, I plan to use air during drying.
I charged it with a low temperature of 413F and let it run all the way to the turning point. Just before turning, I start adding gas, 70 % to start. This was my first roast of the day, which means that the Diedrich was hot. Pretty soon, I went to 100% gas and started lowering it at 4 minutes to 30% gas and marked the color change. The coffee was able to slow down with a great pace and crack at 384F (a little earlier than I expected) and run for 1:31 seconds and drop at 392.6F. Since I was running with the lowest gas since the color change, I let the coffee develop until I was about to hit negative numbers. I used the trier to find the sweet aroma and drop it.
For airflow, I started the roast with 50% air, ran air for almost 3 minutes, and closed it. I wanted it to allow the heat to reach a good point and the air was making it difficult. After the color change, I opened to 50% again and then the full 100% just before first crack.
On tasting this coffee, citrus fruit, lemon, lemongrass, bright without being tart, very clean, honeycomb, palm sugar, nutmeg, black pepper, creamy, chamomile, and three cuppers called out florals. I believe the goal was hit, and the acidity worked just as I wanted. On the sweetness side, If I were to roast again, I would push it a little more by stretching Maillard and development just to give it a bit more complexity, but for now, I just enjoy a delicate brew that Taylor Brandon just dialed for a pour-over, cheers to Guatemala season!
