Roasting

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

TimeBean TempDrum TempAir %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 


Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!