What's the Best Roast Level for Panama Coffee? Sharing How to Brew Light Roast Coffee Beans

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FrontStreet Coffee's Panama Butterfly Coffee Roasting Experience

Due to the special characteristics of this "Butterfly" variety, we use a medium-light roast to complete the final flavor profile of this bean. We decided to shorten the Maillard reaction time and follow a relatively fast roasting curve. Because the beans have high density and hardness, we start with high heat for dehydration, then reduce the heat before first crack to lower the temperature rise into first crack, minimizing the loss of floral and small molecular aromatic substances, preserving the unique floral notes, white grape, caramel, honey, and black tea aromas characteristic of Gesha.

Roasting Parameters

Roasting amount: 550g (full capacity) beans loaded.

Bean loading temperature: 200°C

First crack point: 184.5°C ± 0.5°C @ 8:31 seconds ± 3 seconds

Cupping Results

Wet aroma: Citrus, jasmine hints

Flavor: Peach, grape, caramel, honey

Brewing Instructions

Suitable brewing methods: Pour-over drip, siphon pot, French press, cold drip pot, siphon pot, and drip coffee bags.

Summary

For pour-over Panama Butterfly using V60, we recommend 15g of coffee, water temperature of 89-90°C, water-to-coffee ratio of 1:15, Fuji grinder setting 3.5, V60 dripper. First pour 30g of water for 28-30s bloom, then inject to 110g of water, stop at 140g and wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g of water, discarding the last 5g. Total extraction time: 2:00 minutes.

This pour-over method yields high sweetness and gentle sweet notes, for reference only. Please make fine adjustments according to your personal taste preferences.

Flavor profile: Clean and clear body, with white grape and caramel aromas followed by honey sweetness, and enchanting high mountain black tea aroma! High sweetness, medium acidity, and smooth mouthfeel.