Costa Rican Coffee Bean Roasting Dehydration - Costa Rican Coffee Bean Roasting Easily Becomes Sour and Astringent

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FrontStreet Coffee's Costa Rica Coffee Roasting Curve

Medium roast is the most difficult range to control. I'm not trying to say that my light and dark roasts are excellent, but because medium roast has too many possibilities for roasting outcomes, too many spans of vague ranges, accompanied by an extremely small margin for error in roasting. For example, the Costa Rica Las Lajas washed we sampled today, in the Agtron #70 to #80 range, a difference of one degree is almost a completely different world.

We created a second trial roasting curve, with a development time of 2 minutes and 30 seconds, total roasting time of 12:31, aiming for the later stage. Indeed, there was a significant improvement in body, with a medium-high body and smooth texture. But here comes the problem: the bitter aftertaste in the later stage already showed signs of roasting flavor (bakery), and the fruit acidity and flavors were also very low and dull. The goal of developing the later stage was achieved, but it was too rough. As a single-origin brewing coffee, it was unremarkable, with an overall feeling of being over-roasted, tasting dull.

Curve Three

And so came the third curve. We shortened the preparation time of the early stage (some call it dehydration time, but I think it's inaccurate because moisture loss occurs throughout the entire roasting process), with the yellowing point (turn yellow, 160°C) at 5 minutes, development time of 2 minutes, total roasting time shortened to 10:38. The gentle acidity of apples guided the honey-like sweetness, with an overall feeling like apple juice paired with milk toast. When it came to normal production roasting, we further modified the bean temperature at entry based on this curve, lowering the temperature return point to 100 degrees, keeping the subsequent heating rhythm unchanged, with total roasting time approaching 11 minutes. The Agtron coffee powder value was #73.7.

A small personal insight: when roasting Central American coffee, don't be stingy with heat control. High heat explosion, otherwise it's likely that the overall taste and tactile perception won't emerge. If you usually have the habit of turning off the heat and coasting, you might need to operate more carefully. - Such research and development processes waste a lot of coffee beans. For similar steps, we generally apply them to small-capacity machines (currently we use Fuji Discovery), and then transfer the roasting curves to production equipment.

For coffee from Central America that doesn't naturally lean toward explosive flavors (Geisha excluded, again!), creating sweetness and body is our current choice. For consumers with lower acceptance of bright fruit acidity, this type of coffee is very suitable for entry and daily drinking. From our current experience, most consumers will gradually transition from this type of coffee to other roast levels (especially light roast) coffee beans, and then have a more comprehensive understanding of specialty coffee products.

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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