Here’s something to stir your curiosity: The way you roast coffee isn’t just about time—it’s about understanding how batch size shapes your roast’s journey. For specialty coffee, the relationship between batch volume and development phase duration is both intuitive and elusive. More coffee in the roaster means more heat to apply, slower heat transfer, and longer cooking times. Yet here’s the kicker: there’s no universal blueprint for development time. Two minutes post-first crack? Five seconds? Ten? The numbers mean nothing without context.
This isn’t just about machines or profiles—it’s about the chaos of individual roasting realities. Rob Hoos and Scott Rao argue that even a five-second tweak in development time can shift flavor profiles dramatically. But their insights are just one voice in a room full of roasters with wildly different setups. James Wilkins, a UK-based roaster, sums it up: there’s no answer, only adaptation. Your roaster’s quirks, your machine’s behavior, and your desired outcome all collide in a dance that defies standardization.
The real magic happens when roasters strip back the noise. Start simple: take a washed Central American bean, roast it to standard profiles (9, 10, 11, 12 minutes), keep development times consistent, and tweak first-crack timing to hit your target end temp. Do this at 80% batch size, cup the results, and let your palate guide the adjustments. This isn’t about formulas—it’s about learning your roaster’s language.
Understanding your roaster’s quirks is the first step. Experimenting with basic profiles reveals how variables like batch size and machine behavior influence flavor. And replicating that same profile? That’s where the art meets the science. The takeaway? No blueprint means no shortcuts. You build your method through trial, intuition, and a relentless focus on what your coffee demands.
Share your process in the comments.
So here’s your question: How do you approach roast development when there’s no set path? Share your process in the comments.
Questions & Answers
How does batch size affect 3 phase development?
Larger batch sizes can slow 3 phase development due to increased complexity. Smaller batches allow for faster iteration and testing, improving efficiency in the development process.
Is there a blueprint for coffee development?
No blueprint exists for coffee development. Each batch is unique, requiring tailored approaches based on variables like beans, water, and brewing methods.
Information sourced from industry reports and news outlets.
