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    Total time: 55 minutes

  • Roast time: 45 minutes
  • Cooling time: 10 minutes

Colombian, dry processed, at least 3 years old.  Roasting this way is new and different for me; it’s partly because the weather outside is too cold and I’ve never roasted in the basement before.  I’ve also extended the roasting session from my normal 35 minutes of aggressive roasting to 55 minutes at much lower temperatures, both to minimize smoke and overcome some problems with the taste in past roasting sessions.

Tomorrow I’ll know if this will work after I taste the first cup of coffee brewed with these beans.

coffee roast profile 12-25-2014