SAMPLE ROASTING

Step 1: Weigh your sample and label it

Step 2: Charge your roast into a properly

heated drum
Step 3: Monitor your roast with airflow
and gas to hit your milestones:
a. TURN AROUND +/- 1:30 minutes
175-200°F / 80-94°C, full gas, low airflow
b. YELLOW 3:00-4:00 minutes
295-310°F / 145-155°C, mid-high gas, mid-low airflow
c. BROWNING 4:00-6:00 minutes
325-340°F / 160-170°C, mid gas, mid-high airflow
d. FIRST CRACK 6:00-7:00 minutes
375-390°F / 190-198°C, low gas, high airflow
e. DROP 7:30-9:00 minutes
395-410°F / 202-210°C
*Every roaster is different, stay consistent to your system. Your times
and temps may vary from ours

Step 4: Keep the label with your coffee

and run your analytics:
a. Roast Weight %
b. Color Spectrometer
c. Cupping
For More information and a video tutorial on Sample Roasting, visit
www.cafeimports.com/sample-roasting