Mokhtar Alkhanshali from Port of Mokha, Andrew Barnett from Linea Coffee, and...
1. Roasting Samples for Evaluation
“The sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours.
Roast profile should be a light to light-medium roast, measured via the M- Basic (Gourmet) Agtron scale of approximately 58 on whole bean and 63 on ground, +/- 1 point (55-60 on the standard scale or Agtron/SCAA Roast tile #55).
The roast should be completed in no less than 8 minutes and no more than 12 minutes. Scorching or tipping should not be apparent.
Sample should be immediately air-cooled (no water quenching)”
This is a very good starting point. At Boot Coffee, our recommended roast profile for samples is hitting the first crack at around 10 minutes and have rate of rise around 5 degrees C so your roast development time is 1:30minutes-2:30 minutes to achieve Agtron 58.
You can create your own roast profile, but make that you roast all your evaluation samples the same way so you compare apples with apples.
2. Roasting Samples to Find the Ideal Roast Profile – Product Development