COFFEE ROASTING LOG by Nick Arndt

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OLD MOUNTAIN COFFEE COMPANY

Diedrich IR-5 Roaster (5 Kilo)

WC	Gas
2.5	1%
2.7025	3.125%
2.8	5%
2.905	6.25%
3.1	10%
3.31	12.5%
3.4	15%
4.125	25%
4.4	30%
4.8	35%
4.9375	37.5%
5.2	40%
5.475	45%
5.75	50%
9	100%

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January 20, 2021

Huehuetenango, Guatemala

(roasted medium)

• Altitude: 1,400 – 1,650m
• Washed process
• Sun-dried on patios
• Harvest: January – March
• Export: March – June

(Notes)

• Charge @400F
• @7:16 – 7WC
• @16:05 – First Crack @~393F
• @18:30 – drop all the way

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Roasted 7lb in ~19min. Immediately brewed a 10oz cup (via pour over) upon returning home (within the hour). Tasting notes “popped”! Full of flavor.

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February 10, 2021

Yirgacheffe, Ethiopia

(roasted light)

• Altitude: 1,750 – 2,350m
• Natural process
• Dried in raised beds
• Harvest: October – December
• Export: May – June

(Notes)

• Charge @400F
• @2min – gas to ~60% (2nd notch) – ~7.5WC
• @275F – 50/50 air flow
• First Crack @~390F – drop gas to 1st notch – ~5.5WC (11:30 elapsed)
• @420F – drop all the way

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Roasted 6.6lb in ~13min. Immediately brewed a 10oz cup (via pour over) upon returning home (within the hour). Tasted too dark (we aimed for a lighter, more delicate roast). Missing floral/fruit notes. Flavor was pleasant, however.