Panama - Roast 35 & 36

The plan was simple - two roasts, two different charge temps (225 degrees & 230 degrees C) and equal development times of approx. 20%.

The output was interesting - first crack came a little earlier then the previous roast, but very little - literally 10 seconds - however the development time gave us a deeper roast whilst still maintaining balance. On review, the 225 degree charge temp was the most effective as whilst the 230 degrees was still smooth, there were some subtle indications of bitterness which means that the outside of the bean had likely been a little scorched.

Both roasts extracted nicely (19%) with a 250ml / 15g coffee - v60 recipe.

Our next roast will take the 225 charge temp and increase the development to 23-25%. This should provide a balanced flavour versatile enough for both filter and espresso.

For more detail on each roast, please take a look at the 'Roast Curves' page (accessible via the navigation bar)