Some experiments using the dark roast recipe from Roast rebels
This is a Andrew Coe recipe.
Darker Roast
Quantity: 270g green coffee
Preheat: to B temperature 60°C (1.30 min)
Start: 400g and P1
8 minutes: on P5 and quick drum rotation
12 minutes: on P4 (unless FC was reached earlier)
At the first signs of First Crack (FC): P3 and press C button
2 minutes after FC start: P2
3 minutes after FC start or first sounds of Second Crack: End roasting and quickly cool beans externally
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Using a Brazillian from Santos.
Brazil Santos** (CM-BR-012-03): NY2/3, Screen 17/18, Fine 1130644. Process: Natural Arabica.
Origin: While named after the port, the beans are grown in various Brazilian regions like Minas Gerais, São Paulo, and Espirito Santo.
Flavor profile: Expect a smooth, well-balanced taste with low acidity and a medium body. Common tasting notes include sweet, nutty undertones, chocolate, caramel, and sometimes a hint of fruitiness or coconut.
Processing: Many are "dry-processed" or naturally processed, where the coffee cherries are dried with the skins on. This method can impart a sweeter, more earthy character to the beans.
Best for: It is versatile and works well for both straight espresso and milk-based drinks, making it a popular choice for a classic espresso or a base for blends.
A = Exhaust temp
B = Side wall temp
Time A B
0 60 ----- start p1 (auto mode)
0.30 66 25 -----press p5.. switch to manual (100% power)
1.00 70 25
1.30 80 25
2.00 88 25
2.30 96 27
3 103 28
3.30 110 28
4 115 29
4.30 121 31
5 126 32
5.30 131 33
6 136 35
6.30 141 36
7 145 37
7.30 149 40
8 150 111 -- press p4 (75% power)
8.30 - -
9 134 157
9.30 127 164
10 123 172
10.30 --- ---
11 120 183
11.30 121 183-
12 121 187 --- press p2 (25% power)
12.30 --- ---
13 118 195
13.30 115 196
14 110 197
14.30 106 195
15 103 197
15.30 100 198
16 97 198
16.30 96 196
17 94 196
17.30 93 195
18 drop
cooling - 12 mins
start 270g
end 233.4
13.55% weight loss
thus a medium roast
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next roast using the Behmor
I was thinking i might try another roast using a variation of this recipe
Maybe add an extra 2 mins at the end to go a bit darker?
**Colombia Excelso E/P** (CM-CO-001): Screen 15+, Washed 1131212. Type: Arabica.
Colombian Excelso is a popular coffee bean grade from Colombia, known for its balanced and smooth flavor profile, characterized by bright acidity, caramel sweetness, and nutty notes.
The "Excelso" designation refers to the bean's size, which is smaller than "Supremo" but still indicates high quality due to rigorous Colombian grading standards.
It is a versatile and widely appreciated coffee, well-suited for both espresso and filter brewing.
Key characteristics
Flavor profile: A harmonious balance of bright acidity and nuanced flavors, often featuring notes of caramel, citrus zest, toasted almonds, chocolate, and sometimes plum or spice.
Body: Typically has a medium to full body, with a smooth and silky mouthfeel.
Acidity: A bright but well-rounded acidity, making it a pleasant and balanced cup.
Versatility: It is a versatile coffee that performs well in various brewing methods, from espresso to drip coffee, and its rich flavor cuts through milk nicely.
Origin and grading
Origin: Sourced from various high-altitude regions in Colombia, including the central region around Medellin and eastern regions near Bogotá.
Grade: Excelso is a grade of bean size, meaning the beans are filtered through a screen size between 15 and 17.
Quality: The Excelso and Supremo grades are both quality indicators, and a smaller screen size does not necessarily mean lower quality, as both are subject to Colombia's strict grading standards.
Brewing recommendations
Roast: Medium to medium-high roast is often recommended to best retain its characteristics.
Brewing method: Works well as a filter brew or espresso, making it a great all-rounder for coffee drinkers.
270g in
preheat for 2 mins at p1
my Plan:
Start: 400g setting and P1
@ 9 minutes: press P5 and quick drum rotation
@12 minutes: on P2 (unless FC was reached earlier)
At the first signs of First Crack (FC): P3 and press C button
2 minutes after FC start: P2
3 minutes after FC start or first sounds of Second Crack: End roasting and quickly cool beans externally.
A = Exhaust temp
B = Side wall temp
Time A B
0 88 95 start p1 (auto mode) & press p5.. switch to manual (100% power)
1.00 31 109
2.00 - -
3 32 109
4 35 131
5 37 142
6 40 152
7 42 157
8 121 159
9 164 151 -- press p4 (75% power)
10 183 135 ---FC?
11 190 128 --- press p2 (25% power)
12 --- ----
13 197 110
14 ---- ----
15 198 101
drop
cooling - 12 mins
Tooo light .. def push to 18 or 20 mins next time and drop to p3 after FC
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