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Permalink Reply by Joe Marrocco on May 1, 2009 at 9:13am

I definately drop most roasts past 12min. What size roaster are you on? We also have temperatures that we shoot for as a general guidline, but we call audibles based on speed of roast, color, smoke, smell, etc... We may drop a roast at 405 @ 14:45 one time and 407 @ 14:10 the next. Yet, our roast profile may say 406 @14:20. We roast most blends longer and slower than we roast our S.O. coffees. For our blends we typically want to eximplify the roast level while balancing the flavors that each origin coffee brings to the other. We think this take a bit more time. However, the SO coffees need a little less time in order to allow there personalities to really sparkle.

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Permalink Reply by Joe Marrocco on May 1, 2009 at 9:18am

Also,...we only take one SO to second, gently... These are some of our Sumatran coffees: Mandheling triple pick and Gayo Mountian FTO... Sumatra Aceh is much nicer, so we can drop it a bit lighter and it tastes amazing!!

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Permalink Reply by John P on May 1, 2009 at 6:13pm

It really depends on the coffee. I do a sub 12 roast on most SO coffees, but more than half of the espresso would be about 13-14 minutes. I find that the sweetness and aromatics are preserved much more in the SO coffees if I roast faster... say 10:30 to 12 minutes. But espressos tend to need more depth and intensity, and as an extremely general rule, that works best for me. However as soon as I am certain I've mastered a particular profile, I find out how much I haven't a clue.

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