Diedrich IR5 Analysis by Doris Garrido
We take it seriously when we look for a new decaf coffee. I personally love elegance, complexity, and character. And that’s what we have found in this one from Finca Medina in Antigua Guatemala. It’s a coffee that delivers vibrant sweetness, layered flavors, and a delicate clean finish. All without that overwhelming decaf process flavor. It reflects the quality of the origin and the work of the Swiss water process.
If I were to describe my roast approach, I’d say that I start with a soft dry phase, adding the most energy at the end of this stage and the beginning of Maillard. Because of the energy retention in the Diedrich roaster, I cut the heat before reaching caramelization, since there’s enough momentum to finish the roast. The coffee density is on the lower side, and considering the processing it has undergone, it makes sense that it absorbs energy so quickly.
My batch size for roast analysis is mostly 5.5 lb. in a 5-kilos (11 lb.) Diedrich roaster. 50% of the roaster capacity. In this case, I warmed up the drum and charged the coffee at 391F letting it slow dry before starting the gas at 2.5 minutes at 70%, then increasing to 100% at 4 minutes into the roast. Color change occurred around 301F, as the coffee was already darkish (because of decaffeination). I defined color change at the point where browning becomes noticeable. At 6 minutes I dropped the gas to 30%, and that was the last energy adjustment. The coffee reacted great, with the rate of change dropping at a good pace.
Next, I introduced the full airflow and waited for the first crack, which happened at 385F at 8:37 minutes. The pace and the rate of change were perfect to allow a bit more caramelization, so I dropped the coffee after 1:56 minutes of development, with an end temperature of 406F.
On the cupping table, I enjoyed the coffee's cleanliness and delicate layer of candy sweetness, the green apple acidity, and a buttery milk chocolate mouthfeel. Thanks to the Swiss Water processes, there’s minimal processing flavor, allowing the origin coffee flavors to shine beautifully. Soon, this will be featured on our menu at The Crown as an espresso offering.
