COFFEE ROASTING LOG by Nick Arndt


OLD MOUNTAIN COFFEE COMPANY

Diedrich IR-5 Roaster (5 Kilo)

WCGas
2.51%
2.70253.125%
2.85%
2.9056.25%
3.110%
3.3112.5%
3.415%
4.12525%
4.430%
4.835%
4.937537.5%
5.240%
5.47545%
5.7550%
9100%

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

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


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

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.

Published by Nick Arndt

Running on dirt, rocks, and pavement in the Adirondack Mountains...

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