Real talk: Your first manual roast with a Cubean roaster isn’t just about timing—it’s about precision, patience, and a dash of science. You’ve already seen how automatic profiles can feel like a passive exercise, leaving your beans flat and underdeveloped. Now, you’re chasing that sweet, chocolatey complexity—and the question is: how do you nail it? The answer lies in understanding the rhythm of the roast, not just the heat.
The key is the ROR (Rate of Rise) curve. You noticed it’s tricky to get that curve to trend down, and that’s not a mistake—it’s a clue. A steep ROR early on means the beans are drying quickly, which is fine, but if the curve plateaus or stalls, you’re in the Maillard phase, where chemistry happens. That’s where chocolate notes bloom. The challenge? Balancing heat to keep the curve steady without overbaking. You’re already seeing results with the quicker roast—more heat, more aroma—but the curve’s shape is your roadmap.
Here’s the thing: chocolate flavor isn’t just about temperature. It’s about timing. The Maillard phase, where sugars caramelize and amino acids react, is your sweet spot. If you rush through it, you’ll lose depth. If you linger too long, you’ll burn the beans. The trick is to extend that phase without letting the ROR dip too low. Experiment with airflow adjustments—more or less—to control heat distribution. A slight drop in ROR mid-roast isn’t a failure; it’s a signal to tweak.
Your next step? Create a plan. Don’t just tweak randomly. Map out phases: preheat, dry, Maillard, development. For chocolate, prioritize the Maillard window. Maybe slow the roast slightly here, or add a small heat boost to maintain the curve. Use the Cubean’s feedback to adjust in real time. This isn’t about perfection—it’s about learning what works for your beans.
Chocolate notes thrive in the Maillard phase, so extend that window without overbaking.
KEY POINTS The ROR curve’s descent isn’t a failure—it’s a signal to adjust heat or airflow. Chocolate notes thrive in the Maillard phase, so extend that window without overbaking. Manual roasting is less about guesswork and more about deliberate experimentation with timing and heat control.
CLOSE What’s your go-to strategy for balancing heat and airflow to unlock chocolate flavor? Share your setup in the comments—let’s refine this together.
Questions & Answers
What roast temperature is best for Cubean beans?
Aim for 195–205°F (90–96°C) to highlight Cubean’s natural sweetness without bitterness.
How long should I roast Cubean beans?
Roast for 12–15 minutes at medium heat to achieve a balanced, flavorful profile.
Information sourced from industry reports and news outlets.
