While profiling new coffees, don’t worry too much about your total roast time, assuming it’s not extremely short or long for your given machinery and environment.
What has the greatest impact on the flavor are roast degree (color) and the speed of roasting from the first crack till the drop. Higher speeds (higher RoR values) tend to highlight acidity and liveliness of coffee.
Lower speeds (lower RoR values) will generally more contribute to chocolaty or nutty tastes. This is mainly due to the color gradient within the inside and the outside of the bean being wider or narrower.
If you find your roasts tasting good within a 9-10 minutes range, you most likely won’t tell a difference between a 9:10 and 9:45 roasts, given the colors and RoR application were the same.
Our Roasting Tips are brought to you by Piotr Jeżewski (88 Graines Q Grader & Sourcing Director)
