You have a 60g sample of Baseline 1, airflow closed during roast. Note that closed is what the co-roasting space allows us to set the Proaster to, which is still slightly ajar for safety purposes. You have the reference curve that was followed for every subsequent roast, since it would run the fastest (moist contained heat).
This should be "peaking" around October 8th but feel free to start brewing it as early as 9/22. Know that the corn flakes, corn bread, and cereal notes will subside the longer you rest it.
Hit first crack at 6:25s into roast at 384°F. Dropped at 392°F 39 seconds later. Came in hot and had to quickly drop gas to 1 and then 0 post first crack to lower RoR quickly.
Sensory Feedback
9/24 (Cupping)
Notes shared soon.
Last updated:
At Base Coat, we overshare everything. This page is dedicated to sharing our roasting insights and subsequent quality control so you can have the shared experience of (almost) everything that happened during the process of roasting this coffee -- but only if you care for it. Others just use this page as a fun way to see what references we found along the way before we finalized our bag notes. Some even just use this as a way to get to the product page or see brew and rest recommendations. We are very happy to support any of these use cases!
