Unveiling the Roast Profile Phase #01 (Drying x Maillard Phase)

Starting on 2022, while I found an interest in coffee, from hard to distinct the different from brewed, until now many small differences can impact the brewed coffee.

Thanks to many of my inspiration: Robert McKeon Aloe, Rob Hoos, and many more.

Last week, I’ve done my empirical study about the different on a brewed coffee for different roast profiles, as follow:

1. Extended Drying Phase (EDP)
2. Extended Maillard Phase (EMP)

The parameter for the testing is as below:

1. Roasting Machine: Santoker RX300
2. Batch: 300 gr
3. Dripper: Hario Mugen 02
4. Water temp: 88
5. Beans to Water Ratio: 1:15
6. Pulse: Blooming + 1 Pulse
7. Brew Time: 01:30
8. Burr Gap: 500 microns
9. Dose of ground: 5 gr
10. Beans Origin: Aceh
11. Process: Wet hull (Giling basah)
12. Variety: Abyssinia (Long berry)

As research done by Rob Hoos, there is a difference for the brewed coffee if we adjust the phase proportion based on baseline. And here is the detail for each profile:

1. EDP

The idea is to make the drying phase more dominant, with reducing the charge temp (CT) that will impact with the longer until they start the maillard phase and lower turning point (TP). The detail parameter for this profile is:

1. CT: 161
2. TP: 84
3. Drop temp: 203
4. Duration: 10:05
5. Yield: 87%

Roast Profile for Extended Drying Phase

2. EMP

This one we want to get faster drying by engineering the charge temp with higher than previous profile, resulting higher TP and faster to end the drying phase with these details:

1. CT: 171
2. TP: 103
3. Drop temp: 203
4. Duration: 10:47
5. Yield: 86%

Roast Profile for Extended Maillard Phase

3. Brewed

Based on the quantify parameter, surprisingly resulting the same extraction:

Total Dissolved Solids: 1.08%

Extraction Yield: 14.4%

But the flavor and overall in cup is totally different, even my wife (not a coffee enjoyer) can easily describe the flavor without give any clue for each cup. The result of the cup is this:

1. EDP: Strong acidity, very aromatic, with silky mouthfeel
2. EMP: Sweeter candied followed with bold mouthfeel

Press enter or click to view image in full sizeTwo different roast profile resulting the same extraction

I hope this found can embrace every roaster to do much research about roasting profile. Cause every parameter matters. And let’s make our Coffee scene in Indonesia growth faster with many precedence that already represents our nation at WRC! (Taufan Mokoginta, Wisnu Aji, Muhammad Jody, Steven Nurcahyana, and many more)