Roasting Honey Coffee
This is a general roast profile created by Willem Boot for roasting our honey coffees. Please adjust it accordingly to the specificities of your own machine.
Commentary
Honey coffee beans contain a softer exterior surface which requires these beans to be treated like soft coffee beans. The honey (sugar) deposit makes the exterior shell of the green beans sensitive for scorching, which can result -in the cup- into burnt flavor taints. The solution: roast these beans with lower heat from the start of the roasting cycle.
- Bean size:15+
- Bean density:
- Bean moisture: 11 %
- Desired roast degree: City+ to Full City
| Time | Bean Temp | Drum Temp | Air % | Notes |
|---|---|---|---|---|
| 0 | 180 C / 356 F | 180 C / 356 F | Heat output at 70% capacity | |
| 1 | 75 C / 167 F | 150 C / 302 F | ||
| 2 | 85 C / 185 F | 165 C / 329 F | ||
| 3 | 95 C / 203 F | 175 C / 347 F | ||
| 4 | 110 C / 230 F | 185 C / 365 F | ||
| 5 | 125 C / 257 F | 190 C / 374 F | ||
| 6 | 140 C / 284 F | 195 C / 383 F | ||
| 7 | 155 C / 311 F | 195 C / 383 F | ||
| 8 | 175 C / 347 F | 200 C / 392 F | 60 sec before FC reduce heat to 35% | |
| 9 | 195 C / 383 F | 205 C / 401 F | First: 9:00 Once FC is completed, slowly finished the roast | |
| 10 | 200 C / 392 F | 210 C / 410 F | ||
| 11 | 205 C / 401 F | 205 C / 401 F | ||
| 12 | 210 C / 410 F | 210 C / 410 F | ||
| 13 | 212 C / 414 F | 212 C / 414 F | ||
| 14 | 215 C / 419 F | 215 C / 419 F | Do not exceed 16 minutes. The Roast Development time should be 3 to 5 minutes |
