Sweetness in Single origin Coffees

 what is the sweetest single origin coffee?

“Sweetest” in coffee terms usually means the cup has natural sugar-like flavors (think honey, caramel, fruit, or chocolate), low bitterness, and balanced acidity. Sweetness depends on the origin, varietal, processing method, and roast.

Here are some of the sweetest single-origin coffees, known for their naturally sugary, dessert-like flavor profiles:

🌺 Ethiopia – Natural (Dry) Process Coffees

Regions: Sidamo, Yirgacheffe, Guji

Tasting notes: Blueberry, strawberry, honey, jasmine, chocolate

Why sweet: The natural (sun-dried) process concentrates sugars and fruit flavors in the bean.

Example: Ethiopian Guji Natural — famous for its berry jam sweetness and floral aroma.

    - Ethiopia

    - Ethiopian Sidamo & Guji

🍯 Panama – Geisha (Gesha) Variety

Regions: Boquete, Volcán, Baru

Tasting notes: Honey, peach, jasmine, bergamot

Why sweet: The Geisha varietal is low in bitterness and high in natural sugars and aromatics.

🍫 El Salvador – Pacamara or Bourbon Varietals

Regions: Santa Ana, Chalatenango

Tasting notes: Milk chocolate, caramel, brown sugar, red apple

Why sweet: Grown at high altitudes, these varietals develop syrupy sweetness and a smooth body.

Example: El Salvador Santa Ana Pacamara — buttery caramel sweetness and a silky finish.

🍓Colombia – Honey or Natural Process

Regions: Huila, Nariño, Tolima

Tasting notes: Red fruit, panela (raw sugar), chocolate

Why sweet: The honey or natural process retains mucilage sugars, enhancing sweetness.

Example: Huila Honey Process — balanced sweetness with a clean aftertaste.

   - Colombian coffee

🍊 Costa Rica – Honey Process

Regions: Tarrazú, West Valley

Tasting notes: Citrus, brown sugar, toffee, apricot

Why sweet: The honey process is famous for boosting fruit and sugar notes without fermenty flavors.

Example: Costa Rica Tarrazú Yellow Honey — caramel sweetness with bright orange-like acidity.

 - Costa Rica

| Origin                 | Process        | Flavor Profile        | Sweetness Level |

| ---------------------- | -------------- | --------------------- | --------------- |

| Ethiopia (Guji)        | Natural        | Blueberry, honey      | ⭐⭐⭐⭐⭐           |

| Panama (Geisha)        | Washed/Natural | Peach, jasmine, honey | ⭐⭐⭐⭐⭐           |

| El Salvador (Pacamara) | Washed         | Caramel, chocolate    | ⭐⭐⭐⭐            |

| Colombia (Huila)       | Honey          | Panela, red fruit     | ⭐⭐⭐⭐            |

| Costa Rica (Tarrazú)   | Honey          | Toffee, citrus        | ⭐⭐⭐⭐            |

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Coffee index. Click here :

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Coffee bean roasting - general guide for temperature & time profiles

When roasting coffee beans, the temperature & time profile is one of the most critical factors that determines flavor, body, and aroma. The exact temperatures and times depend on roast level (light, medium, or dark) and equipment type (drum roaster, fluid bed, etc.) the beans, bean density, and batch size their processing, etc .

Assuming you’re using a drum roaster and aiming for a total roast time of about 9–12 minutes

(a common sweet spot for balanced flavor and good development control),

these are typical averages and should give you a solid baseline. :

☘️ 1. Drying Phase (Green → Yellow)

Time: ~4–6 minutes

Temperature range: ~150–170 °C (302–338 °F)

Goal: Reduce bean moisture (usually ~10–12% down to ~2%).

Cues: Color shifts from green to pale yellow; hay or bread dough aroma develops.

Tips: Avoid heating too fast — scorching can occur if the drum is too hot early on.

🍞 2. Maillard Phase - Browning Phase (Yellow → Light Brown)

Time: ~3–4 minutes

Temperature range: ~170–200 °C (338–392 °F)

Goal: Caramelization, sugar browning, and Develop sweetness, body, and complexity.

Cues: Aroma shifts to sweet/caramel, Color changes to light brown.

Tips: This is the “flavor-building” phase. Control the rate of rise (RoR) carefully — steady but slowing.

Control here affects the eventual flavor depth and acidity balance.

🔊 3. First Crack (Development Begins)

Time of first crack start: ~7–9 minutes into the roast

Temperature: ~195–205 °C (383–401 °F)

Goal: Beans expand and release steam/CO₂; start of development stage.

Cues: Audible cracking (like popcorn); surface lightens slightly due to expansion.

Notes: This audible “crack” signals the start of development and the end of “drying.” Lighter roasts often end shortly after this point.

☕ 4. Development Phase (After First Crack → End of Roast)

| **Roast Level**       | **Development Time** | **Typical End Temp**    | **Notes**                                                                       (after 1st crack)

| **Light Roast**       | 30–90 seconds            | 205–210 °C (401–410 °F) | Bright, acidic, origin-                                                                                                                                          forward.                  

| **Medium Roast**          | 1.5–2.5 minutes    | 210–220 °C (410–428 °F) | Balanced flavor;                                                                                                                            sweet & round.   

              

| **Medium-Dark Roast** | 2.5–3.5 minutes   | 220–225 °C (428–437 °F) | More body and chocolate   notes                                                                                                                                                        

| **Dark Roast**                   | 3–4 minutes          | 225–235 °C (437–455 °F) | Begins around or after  second crack; smoky, oily.                                                                                                                                 

❄️ 5. Cooling Phase

Time: 2–4 minutes (rapid cooling is key)

Goal: Stop roast progression immediately to lock in the desired profile.

Tips: Air or drum cooling systems should drop bean temp below 50 °C (122 °F) within a few minutes.

⏱️ Typical Total Roast Duration

Roast Type Total Time

Light         8–10 minutes

Medium        10–12 minutes

Dark        12–14 minutes

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Here’s a typical medium roast curve for a Colombian washed arabica coffee (moderate density, ~10–11% moisture). Colombian beans generally do well with a balanced, steady heat ramp that brings out caramel sweetness, nutty tones, and a touch of fruit acidity.

☕ Medium Roast Profile — Colombian Coffee

Roaster type: Drum roaster

Batch size: Medium (e.g., 1–5 kg)

Total time: ~11 minutes

Target end temperature: ~218 °C (425 °F)

🔥 Temperature vs. Time Table

| **Phase**                                 | **Time (min)** | **Bean Temp (°C)**   | **Notes**                                                                               

| **Charge**                             | 0:00           | **195 °C**           | Add green beans. High enough to start                                                                                                          drying without scorching.                             

| **Turning Point**                      | 1:30           | **~110 °C**          | Bean temp drops as cold beans                                                                                                                         absorb heat.                                                   

| **Drying Phase**                       | 1:30–5:00      | 110 → 160 °C         | Moisture loss; grassy smell                                                                                                                             fades.                                                           

| **Maillard Phase**                     | 5:00–8:00      | 160 → 195 °C         | Caramelization begins; aroma                                                                                                                      becomes sweet/toasty. Rate of                                                                                                                       Rise (RoR) should slow slightly. 

 

| **First Crack (Start of Development)** | 8:00–9:00      | **~200 °C**          | Audible cracking starts.                                                                                                                                 Keep airflow high to                                                                                                                                       manage chaff and smoke.                        

| **Development Phase**                  | 9:00–11:00     | 200 → 218 °C         | Balance caramelization and                                                                                                                          acidity. End around 2                                                                                                                                       minutes after first crack for                                                                                                                                   medium roast. 

| **Drop**                               | 11:00          | **218 °C**           | End roast. Beans are medium-brown,                                                                                                                 matte (no oil).                                          

| **Cooling**                            | 11:00–14:00    | Rapid cool to <50 °C | Stop development quickly.                                                                   

📈 Roast Curve Overview

Imagine a smooth, slightly flattening curve:

Steep rise early on (0–4 min) → moisture evaporates quickly.

Gentle S-curve flattening (4–8 min) → Maillard reaction phase; color shift from yellow to brown.

Gradual taper after first crack (8–11 min) → RoR declines steadily until drop.

Approximate Rate of Rise (RoR):

Start: ~25 °C/min

Mid-roast: ~15 °C/min

End: ~5 °C/min

💡 Tuning Tips

If the cup tastes sour or sharp, extend Maillard by 30–45 seconds or slow the heat ramp slightly.

If the cup tastes flat or baked, increase heat earlier or shorten total roast time slightly.

For more sweetness, emphasize the Maillard phase (caramelization) by stretching 5:00–8:00 range.

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Coffee index. Click here :

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Roasting using a single temp probe (& sight,sound,smell)

Roasting with minimal equipment: Sight, sound, smell & a simple temp probe.

The 3 impt phases of coffee are the drying phase (the beans change colour from green to yellow), the browning phase, development phase

Roasting coffee with only drum temperature readings involves a manual process using a timer and notebook to track time, temperature, and color changes, which you can use to manually adjust heat settings and control the roast. 

This method requires careful observation to identify the turning point, monitor the rate of rise (ROR), and note when to make adjustments to hit key milestones like first crack and the final drop temperature. While challenging, it offers a deeper understanding of roasting principles and prepares you for situations where automated data is unavailable. 

Roasting steps 

1. Preheat and charge: 

 up the drum to a consistent temperature and preheat the roaster. Note this charge temperature when you add the beans.

2. Monitor the temperature drop: As the cold beans are added, the drum temperature will drop significantly. Use your notes to track the "turning point" where the temperature stops declining and begins to rise again.

3.Track the rate of rise (ROR): Use a timer to take temperature readings every 30 seconds. 

Manually calculate the ROR by doubling the difference between consecutive readings to gauge the speed of the roast.

4. 

During the drying phase observe bean color and adjust heat: 

Watch the beans change from green to yellow. 

You may smell "hay" -> "grass" -> "yeast or dough".

The bean will also start to swell in size. As the beans change size and shape they will

tumble differently.

Adjust your gas setting to control the ROR. For example, slow down the roast as you approach first crack by reducing the heat.

You should aim to get the dry phase to last 4 - 5 mins. No shorter.

Thus being able to control the temp is useful. not rushing this phase will minimise roast defects & allow the heat to penetrate to the centre of the seed.

5. browning phase. Use your nose & eyes.

    This phase is where all the flavour development comes from. So don't rush it.

    Firstly make sure there is no green coloured beans left. Everything should be yellow.

    The colour now changes : Yellow -> brown

    The smell changes from a yeasty-doughy smell to sweetness. Also smell "baked goods" ... 

     like a berry or apple pie crust,  cinnamon, spice

    We are caramelizing the beans. Acidity gives off aromas of fruit.

6. First crack: Listen for the audible "first crack" and make a note of the time and temperature.

   This is the end of the browning phase. 

   You may want to aim for a lower ROR at this stage, such as \(10^{\circ }C\) per minute.

7. development phase: Continue monitoring the ROR and bean color. 

   Continue smelling the coffee after 1st crack (every 15 secs).

   Adjust heat as needed to control the roast and prevent it from moving too fast. 

8. Drop the roast: Decide on a final drum temperature to drop the coffee, 

   and activate the cooling fan at the same time. 

   The time you drop your beans is a individual decision ... could be a specific temp, 

   or a percentage of the total time.

Key considerations 

Consistency is crucial: For this manual method to be consistent, try to keep other variables like drum speed and airflow the same for each roast.

Match roasts: Knowing the pre-roast drum temperature can be vital for achieving consistency between batches, especially for the first roast of the day.

Be prepared for variation: Each roaster and thermocouple installation will have unique readings, so expect variation. The key is to develop a consistent process that works for your specific equipment.

Focus on the ROR: A smooth and controlled ROR is the most critical aspect of a balanced roast. Don't rely on the time to drop; use color and the ROR as your primary indicators

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Single origin vs Blends - which is better?

 Neither single origin nor blended coffee is inherently better.

It all depends on your personal preference and brewing style. 

Single origin coffees offer unique, distinct flavors from one farm or region.

They appeal to adventurous palates, showcasing traceability.

Blends in comparison, provide a consistent, balanced flavor profile that is 

often more suitable for milk-based drinks.

They provide a stable, repeatable experience. 

Choose Single Origin If You:

Enjoy adventurous flavors: Single origin coffees are known for their distinct and diverse flavor profiles, which can range from floral and citrusy to fruity or even tropical. 

Want traceability: You can trace single origin coffee back to a specific farm or producer, offering a deeper connection to the coffee's story. 

Prefer black coffee or filter brews: The unique flavors of single origin coffees shine best when enjoyed black, such as in a long black espresso or filter coffee. 

Appreciate exploration: Single origins offer a journey into the world of coffee, allowing you to explore the impact of a specific terroir, varietal, and processing method. 

Choose Blends If You:

Prefer consistency: Blends provide a consistent and homogenous flavor, not influenced by seasonal changes. 

Enjoy milk-based drinks: The balanced and bold flavor of a blend holds up better to milk, providing a less "watered-out" taste. 

Seek a reliable, repeatable experience: Blends offer a more stable and predictable flavor, which is ideal for those who enjoy the same taste profile in their daily cup. 

Desire a broader flavor spectrum: Blends are a combination of beans from different origins, designed to create a more complex and well-rounded flavor. 

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Coffee index. Click here :

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NLC - Is Carp Lust Wrong? - Build notes

These are my build notes for the nonlinear circuits "Is Carp Lust Wrong?" module.

It's a eurorack module. 

What exactly is it? 

It's a module loosely based on the Karplus Strong algorithm.

Karplus Strong is a pretty obscure synthesis method developed in the 1980s and used in physical modelling mainly of plucked strings

It was named after its principal inventors, Kevin Karplus and Alex Strong.

Think about how a acoustic string instrument works. 

When you first pluck the string it vibrates like mad. It has waveforms which are rich 

in harmonics. These initial waveforms are determined by  the mass and tension of the string. 

After being plucked, the string looses energy over time and becomes less complex, resulting in a "purer" tone with fewer harmonics. Eventually, the vibration stops, when all the energy is gone.

Basically the module works by exciting the delay with a burst of noise and running the feedback up...& changing the delay time to change the pitch and tone.

Links

+ Wiki

+ BOM..

Some of the parts aren't super common so I'll probably need to do a order from mouser 

(or your fav supplier) I think.

LM78L05 - +5V voltage regulator

LM13700M... yes

555 timer .... its a NE555 (yes)

BC857 x5 , BC847 x4

S1JL rectifier (the dot is the cathode)

                                                                                                                                Diodes = LL4148

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Waiting for parts....

V3207 or V3205 BBD chip ... order  ... you only need one of these !!!!

The V3207 is a cool audio replacement for the 1024-stage BBD analog delay Panasonic MN 3207 chip.

I ended up buying a DIP 8  coolaudio V3205 chip on ebay.

5v1 zener...on order ... tayda

I ended up using a 5V6 zener

J309 FET 

CD 40106

..

.

Classic Italian espresso profile - dark to medium dark roasts

What does it take to make the Classic Italian espresso?

This is a complex question and I'm not an expert. The espresso machines & grinders vary across the country, as does the water and the beans themselves. So the answer depends on lots of factors.

Plus, one can't discount the beauty and richness of Italy itself. Just sitting in a cafe while looking at Roman architecture is bound to elevate the senses.

Italian coffee is often described with words such as rich, thick, chocolate, caramel, toffee, creamy, etc

Generally, Classic Italian espresso machines are set to use "Italian-style" roasted beans (medium dark to dark).  

Most machines use the standard “flat 9 bar” profile.

This is a simplified (and in my humble opinion, less good) version of the Lever Profile. 

https://djjondent.blogspot.com/2025/04/cremina-lever-profile-for-darkly.html

https://djjondent.blogspot.com/2024/12/spring-lever-pressure-profile.html

Below is a screen shot from a DE1 (decent). It's "classic Italian profile" is :

1. pre-infusion =< 8 sec, ramping from zero to about 4 bar.

    Flow at 8ml/sec.

2. Raise the pressure to 9 bar & hold (up to 35 sec)

    The pressure doesn't drop. You simply stop the extraction when you receive the dose aim.

    (18g in , 36 out in the 1:2 ratio case below).

    Flow is limited to 4.5ml/sec.

The temperature throughout is set at 94C, however I like to aim for 

88C (for dark/medium beans) to 92C (for light roasts).

It's good to remember that the darker the beans, the more brittle they are. 

You have a larger margin for error with dark roasted  beans because they are easier to extract.

(the lighter the coffee, the harder to extract).

Water temp and grinder particle distribution is not as important with darker coffees.

With darker roasts there is not as much acidity.

Re grinders,....  many are old, un maintained, use poor beans  etc etc.

The baristas don't seem to pay too much attention to weight. 

They just quickly dose by time & go.

I think coffee is considered to be a commodity in Italy.

The average price for an espresso is approximately €1.00 to €1.20

(prices like this would make most cafe owners in Australia cry).

I don't think this price has changed for 30 years and the quality has possibly gone down over that time. 

Has the percentage of Robusta to Arabica increased over time?

BTW,  portion size is usually 7g.

Nobody seems to be willing to pay specialty coffee prices.

Maybe this is because coffee is not grown in Italy .

It seems that lots of bars in Italy are run with a husband and wife team or family members, .... minimising the wages bill ??? 

This might help to keep costs down (along with a love of cash).

Many cafes use heavy Robusta blends that allow for more crema but also keep the cost down.

I saw a lot of Mazzer Super Jolly grinders being used in cafes in Naples.

These use 64mm flat burrs.

Mazzer and Ceado seem to dominate the Italian market, with Mazzer serving over a million baristas daily. 

Ceado being a Venetian-based leader in grinder production is also very popular as are Anfim and Eureka. 

With dark roasts, the coarser you can grind the better I think it will be.

You will also get more crema with a coarser grind.

The SCA defines espresso as:

In: Single shot: 7-10g/ double shot 14-20

Out: Single: 10-25g / double: 21-45

Shot time 20-30 secs

Brew ratio: 1:1.5 to 1:2.5

Experiment.:

When you prepare the portafilter, reduce the headspace as much as possible.

To thicken the shot, pull for less time.

To decrease the thickness.. pull for longer or coarsen the grind.

I commonly use this recipe;

I grind a bit coarser, 18g in, 30g out, in about 20 seconds.

My modified Rancilio Silva (Gaggimate) has a "Classic Italian" preset which is similar to the DE1 preset..

This is what the shot looks like. I dosed 18g in and was trying to get 36g out in under 30 secs but it pulled a bit long (36s).

I'll coarsen the grind a bit next time.

I used a DF 64V grinder with the setting at 15.

So I might try 16  or 17 next time.

The Bookoo scales are quite nifty. They connect to the Gaggimate app and the Rancilio via blue-tooth.

I must remember to flush just before I pull the shot to bring the initial temp down a bit.

A video of the shot:

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Aussie Wigglers Shoegaze Challenge - Ed vs Jono

The result of nights jam using a Alesis A6 and and a Zool multistomp pedal..

Edward Kuschel · Aussie Wigglers Shoegaze Challenge Ed vs. Jono

so lush ... i could have been fooled into thinking I have a CS 80

Estimating roast level from water loss

 You can estimate a coffee's roast level from water loss by weighing a batch of green coffee,

 roasting it, and then calculating the percentage of weight lost. 

A rough guideline is: 

light roast (11-13% loss), 

medium roast (13-15% loss), 

and dark roast (15%+ loss). 

However, water loss is primarily a measure of roast consistency, as variables like initial moisture content and bean type affect the total loss, making it a less reliable sole indicator of roast level compared to color or taste. 

Why Water Loss Is an Incomplete Indicator

Variable Initial Moisture: The amount of water lost depends on the initial moisture content of the green beans, which can vary significantly. 

Bean Type: Different coffee bean types have different characteristics, affecting their water loss during roasting. 

Consistency Tool: Water loss is more accurately used for quality control and ensuring consistent results between batches, rather than as a definitive measure of roast level. 

Other Factors: Other indicators like color, smell, sound, and internal bean temperature provide more direct clues about the roast level and are often used in conjunction with water loss.

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Coffee index. Click here :

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