I tried an experiment yesterday using Burundi Muninya Hill greens. The idea came from Geoff’s comment that we could try to hit the same 1C time as typical Pro profile.
I’ve been reading the Royal coffee blogs (see resources) and they do an analysis on the greens they roast using a Pro Ikawa. Typically they hit 1C around 4mins. So I gave it a go. Here is the profile
‘Marshal etheo’ freshly roasted by @ikawacoffee, here’s the recipe #IKAWAHOME - https://share.ikawa.support/profile_home/?CAESEKUzzzqHW0MCg3GMH6PhYyQaDU1hcnNoYWwgZXRoZW8iBQgAEPQDIgYIhQcQ2g0iBgjuDxCEEyIGCJgcENQWIgYIhSMQzxYqBQgAENABKgYIhSMQvwEwAToGCLYqEMcB
I put the beans in the loader but did not drop them. Started the profile and at 1:30 turned the loader to drop the beans then resumed the roast. I got a “doser open” message on the app that stayed for the rest of the roast.
So the beans got dropped into a 175C charged roaster. I noticed yellowing at approx 3 min. 1C came on at 4.30 at about 265C and continued to 5:20. Stopped at 5:30. Moisture loss 12.84%
So a 4 min roast. Missed my target by 1 min too soon.
Now the beans looked good. Nice even roast, no scorching. Opened them this morning 22 hours post roast. Surprisingly nice aroma. Brewed up in the Bonavita immersion Brewer and it was really good. Amazing sweetness, brown sugar, notes of tamarind and the grapefruit acidity. Honestly struggling to tell the difference between this and the Ikawa Home profile.
Got a bit of a backlog of beans to drink now but I’ll be returning to this type of experiment for other beans in future. Seems like I got lucky!