Creating a roast profile...
isn't rocket science, but it is science. I really don't believe there is a right or wrong way to do it, but there are some rules I subscribe to. I approach each coffee with an open mind and a plan. This plan is of course based on the coffee's origin, elevation, and processing. All of these factors will effect how the coffee roasts and reacts to the heat. Once its all planned and I reach the charge (start) temperature I start and there's no going back at that point. There is something so exciting, but also scary, about starting on Cropster with a blank slate and trying to find the key to unlocking a coffee's flavor potential.
The biggest reason I made this video is because when I began roasting (almost exactly a year ago today) I spent hours watching videos and researching roasting methods and techniques. Without a mentor getting started in roast profile is tough. It's more of just trial and error than it is anything else. Outside of Mill City's Roaster School there really wasn't a full on roast-a-long with the profile itself being highlighted and explained.
So when I thought about what I wanted to post to celebrate my first year of roasting, I thought putting this video together would be a great way to share what I've learned. I also thought it would be a great way to open up a conversation with other roasters, or aspiring roasters to learn more about their ideas and techniques. I'm a firm believer that a rising tide, raises all boats. No secrets, we're all just trying to roast great coffee.