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Brazil Santos Roasting Temperature and Time Chart: How to Best Roast Brazil Santos?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Brazil's two famous products, football and coffee, Santos is a coffee with an extremely high cost-performance ratio! With years of cultivation experience, Brazil Santos is named after its export port. This is a bean with a very balanced sweetness and aroma, neither bitter nor acidic.

Introduction to Brazilian Coffee

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Brazil's two famous products, football and coffee, Santos is a coffee with an excellent cost-performance ratio! With years of cultivation experience, Brazilian Santos is named after its export port. This is a bean with quite balanced sweetness and aroma, neither bitter nor acidic. Specially roasted using FrontStreet Coffee's roasting method, which fully brings out the rich fruit aroma from the Brazilian Santos growing region! Beautiful quality and affordable price, with large local production, making it inexpensive.

Brazilian Coffee Overview

Brazil is the world's largest coffee-producing country, accounting for about one-third of global production.

Coffee beans from this region have low acidity, rich mouthfeel, and high sweetness. Rich in oils, most suitable for brewing Espresso.

Flavor Profile

Flavor: Semi-washed coffee flavor falls between natural and washed processing methods, featuring lower acidity and fuller body characteristics.

Clean, balanced, full aroma, moderate acidity.

Roast Level: Recommended medium to medium-dark roast to achieve richer mouthfeel.

Roasting Experiments

First Roast

(1) Brazilian beans are generally used for Mamba or as blend components. This time we roasted it as a blend component, planning to roast to medium level. 190°C bean entry. Controlled to 0800 time, temperature at 161°C; increased heat to 230°C to develop aroma, cooled to 190°C at 185°C, first crack at 1030 when reaching 199.5°C, dropped beans at 1300 when reaching 204°C. (From first crack to dropping beans: 2 minutes 30 seconds).

Originally planned to drop beans at 90 seconds after first crack at 206°C, but when the time came, the temperature hadn't been reached. At 2 minutes 30 seconds, seeing the bean color was about right, we dropped the beans first.

Taste: Very smooth, the kind of coffee flavor everyone can accept, with a little bit of sour aroma, a little bit of sweet taste, a little bit of astringency, no bitterness, not much character, lacks texture when drinking, but quite high in body.

So this is what the coffee I used to drink tasted like. Since falling into the specialty coffee world, I haven't had such characterless coffee for a long time. However, Brazilian beans are very important as base beans for espresso blends.

Second Roast

(2) 12/30 roast, planned to roast to medium-dark to bring out caramel aftertaste. First crack at 1000 when reaching 185°C, dropped beans at 1300 when reaching 204°C.

Taste: Sour aroma turned to caramel flavor, smooth without off-flavors, high body, slight astringency.

Third Roast

(3) 5/7 roast, 190°C bean entry. 0800 at 160°C, raised temperature to 210°C to the end. First crack at 1045 when reaching 196°C, dropped beans at 1345 when reaching 210°C, bean color uniform, no oil on surface.

Characteristics of Brazilian Santos Coffee

Brazilian Santos coffee's mouthfeel contains lower acidity, combined with the coffee's sweet bitterness, making it extremely smooth on the palate, with a faint grassy aroma. In its light fragrance with a hint of bitterness, sweet and smooth, the aftertaste leaves one feeling refreshed and satisfied. For Brazilian coffee, there are no particularly outstanding advantages, but also no obvious flaws. This taste is mild and smooth, low in acidity, moderate in body, with a faint sweetness. All these gentle flavors mixed together, trying to distinguish them one by one is the best test for the taste buds. This is also why many Santos fans love this coffee - precisely because it is so mild and common. Santos is suitable for medium roasting, suitable for the most popular brewing methods, and is the best raw material for making Italian espresso and various specialty coffee drinks.