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I Need Roasting Advice! Costa Rica Las Lajas

BronzeBeanOmar

New member
Mar 21, 2021
3
0
Hi Everyone!

For my first post I'd like to ask some of the more experience members than me for some advice. I roast on the Arc Roaster 800 and recently roasted a Costa Rica Las Lajas (Black Diamond Honey Process). The coffee tastes good, but I feel like the bean has the potential to be waaayyy better. Can you guys give me any pointers on how I can improve my roast? Graph is below.

Screenshot 2021-03-21 100206.png

-Omar
 

Musicphan

Well-known member
May 11, 2014
1,608
36
Kansas City
Your chart doesn't tell us much without knowing what flavor you're not happy with (even then tough). I roast honey processed like naturals - they don't like a lot of heat up front.
 
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BronzeBeanOmar

New member
Mar 21, 2021
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Your chart doesn't tell us much without knowing what flavor you're not happy with (even then tough). I roast honey processed like naturals - they don't like a lot of heat up front.

There's not necessarily a flavor in it that I don't like, but its more that there's a lack of enough flavor. I'd like to emphasize some of the more fruity flavors. I did taste a hint of berries, but not as much as I expected to (considering the reviews and cupping score (93.75)). I'll try less heat upfront on my next roast and see if that makes a difference. Keep in mind, this is probably only my ~40th roast, so I'm still trying to learn how to bring out the best in a coffee.
 

Musicphan

Well-known member
May 11, 2014
1,608
36
Kansas City
Well - your numbers are looking pretty solid, maybe drop a few seconds earlier but I cant imagine that would change it much. Make sure to read Robb Hoos book if you haven't already.
 
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BronzeBeanOmar

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Mar 21, 2021
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What's the book called? I ordered Coffee Roaster's Companion by Scott Rao, and looking forward to reading that soon.
 

Musicphan

Well-known member
May 11, 2014
1,608
36
Kansas City
Here you go... IMO the best book on roasting... a little detailed so read Scott's book first and digest it first. One thing about Scott's book since its been published... please use it as a GUIDELINE not as a end-all of roasting. A lot of people use the ratios, etc as the ONLY way to roast - no true. Cup & cup & cup again... let your tastebuds guide you.

https://hoos.coffee/book
 

vignash

New member
May 10, 2022
2
0
Singapore
I have the same issue with my Costa Rica Chirripo, Villa Sarchi! I have roasted with 2 profiles of light (1kg) and another med-light (1kg) using a 2kg Dongyi roaster. I find that the tastes for both is kind of blend. It tastes like coffee alright, but it is lacking an oomph - all those flavours that is stored inside Villa Sarchi is not becoming.

Roast profiles for Light Roast are:
1) Charge in: 190 deg C
2) Moist: 10%
3) Turning point: 105 deg C @ 1:50min
4) Yellowing: 150 deg C @ 5:30min
5) Browning: 180 deg C @ 8:21min
6) First Crack: 195 deg C @ 10:00min
7) Open Roaster: 198 deg C @ 11:17min

The med-light roast has similar profile, but just extended longer by a few seconds. Is there anything that i should take note of or any advice that i can follow to spice up my Costa Rica?
 
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