Different Roast Profile with the same Tasting Notes on Cupping, Is it possible?

This one is pure coincidence accident, when we try to make a different roast profile for the Liberica var dwerve that I got from our friend Mas Adi that planted at Karawang.

This research was done with:

Roasting Machine: Santoker C10 (100 grams capacity)

Brew method: Cupping

Green that roasted: 50 grams

We want to achieve different tasting notes with modify the roast profile for each 50 grams, and turns out when we calculate the weight loss, the percentage exactly the same between both batches. With the yield is 88%.

Press enter or click to view image in full sizeRoast profile for both batches using Santoker C10.

#1 Slow Roast:

Drop Temp: 187 °C

Roast time: 11 minutes 33 seconds

#2 Fast Roast:

Drop Temp: 190 °C

Roast time: 08 minutes 51 seconds

We still don’t have the agtron meter, but as our direct foreseeing, the color for both roasted beans is look like the same.

Slow roast

Fast roast

Maybe you can judge between those both?

As we can see, those two variables were quite different right? At the first time we already assume we will get the different tasting notes while cupping. Until we finally do the cupping. And the magic begins.

We are cupping 2 different green beans with 2 different roast profile for each green beans (total 4 cups). All those was Liberica var dwerve. The one is triple yeast inoculated process while the other is co-ferment process.

This one is the layout for cupping. A and B was the triple yeast inoculated from different roast profile.

Start with evaluating the fragrance (dry smell) and aroma (wet smell) we still not identifying the same for those beans, until we start our sip. We cannot define any difference between the cup A and B. Starting with the flavor that enhance the jackfruit and sweetness, long aftertaste with the mouthfeel like drinking syrup. From that perspective we already assume that the slow and fast roast for that triple yeast process is resulting the same taste.

First page.Second page.

Just a difference from the fragrance at very first try but then moving to the same score after several smelling.

But at the end, this one still on my subjective perspective, but this one can really be a game changer for the roaster to save more time while still get the same result.