Differences Between Light Roast and Dark Roast Coffee Beans - How to Brew Papua New Guinea Dark Roast Coffee

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FrontStreet Coffee Geisha Village Chaka & New Guinea Bird of Paradise Roasting Curves

Geisha Village · Chaka Roasting Curve

Roaster: Yangjia 800N (roasting capacity: 550g)

Preheat the drum to 190°C, set damper to 3, heat to 130. Return temperature at 1'45", when drum temperature reaches 148°C, open damper to 4. At 166°C, adjust heat to 100 with damper unchanged. When drum temperature reaches 178°C, adjust heat to 80 with damper unchanged.

At 8'24", ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'08", first crack begins, adjust damper to 5 (adjust heat very carefully, not too small to eliminate crack sounds). After first crack, develop for 1'28", drop at 192.5°C.

Flavor profile: Citrus, tropical fruits, fruit tea, berries, oolong tea

New Guinea Bird of Paradise Roasting Curve

Roasting Analysis

This is a Typica variety with low-density green beans, making it unsuitable for dark roasting. It naturally possesses refreshing acidity and fruit aroma. We will choose medium roasting, focusing on heat adjustment after the first crack. First, determine the foundational conditions of the green beans, then decide on the roasting method. It's a washed-process, low-density green bean with 10% moisture content from 2017. Set the charging temperature based on the current state of the green beans.

Yangjia 800N, green beans 550g, specific procedure:

Preheat drum to 200°C, set damper to 3. After 1 minute of steaming, adjust heat to 160°C with damper unchanged. When drum temperature reaches 160°C, adjust heat down to 115°C. At 5'35", temperature reaches 152°C, beans turn yellow, grassy aroma completely disappears, dehydration complete, adjust damper to 4.

At 9 minutes, ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 8'40", first crack begins, small heat unchanged, damper fully open to 5 (adjust heat very carefully, not too small to eliminate crack sounds). At 191.3°C, drop beans.

Cupping Profile

Roast level: Medium roast

Dry aroma: Nutty aroma, woody aroma, spicy

Wet aroma: Cane sweetness, hazelnut, toast-like

Taste: Toast-like sweetness, nutty sweetness, slight fruit acidity creates pleasant layers, spicy aftertaste is quite special. Tastes rich and balanced with sweet flavor and bright acidity, with fruit-like aroma.

Important Notice :

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