You have a 60g sample of Profile 4, airflow 33% until 360°F, then airflow 66%.
Should I pick favorites before tasting? Probably not, but if I did, this is the one I'm putting my money on tasting the best. I'll reveal why later. There's also some major variance from the original curve here that was a bit consequential. The roast lagged heavily behind the reference (+11 seconds in drying). We'll see what that does to taste, but it's a bit of a bummer on what conclusions we could have drawn from weight loss.
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.
Since airflow had to be open in the intro phase of this profile, we lagged pretty hard. I tried to catch up later in the roast around 340°F on but alas, our roast time was mildly different to our baseline. Besides that, this roast went well. The drop near first crack is aggressive. Having airflow open at 33% in the initial phase also feels risky when seasonality is involved.
(Cupping) 16 days off roast
Aroma is light, black tea, and creamy. Tastes of intense berries, honey, some herbal and vanilla qualities. It very sweet and fruit forward. There is a nice vibrant acidity. This is a great cup.
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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!
