Coffee lovers, wine enthusiasts, tea devotees—here’s a lesson in humility and fire. My first roast attempt with Ethiopian Guji was a masterclass in chaos, blending ambition with rookie mistakes. I chased a light roast, but the machine’s heat and my nerves conspired to deliver something darker than intended. The result? A bold, smoky profile that defies expectations, proving that even flawed experiments can spark revelation.
The SR800’s drum spun faster than I’d anticipated, turning 225g of green beans into 188g of roasted coffee in a blur of timing and tension. I’d mapped out the roast curve, yet the process felt like a race against a clock I didn’t fully control. The beans, from the Guji region’s high-altitude farms, carried notes of citrus and floral brightness—traits that dimmed under the heat. My overzealous approach pushed them past the light roast window, caramelizing sugars and deepening their earthy character. It’s a reminder that precision isn’t just about timing; it’s about knowing when to step back.
Ethiopian Guji’s terroir is a delicate balance of volcanic soil and altitude, which usually translates to bright, acidic profiles. But this roast’s darker outcome highlights how roasting can reshape a bean’s story. The beans’ inherent complexity—think bergamot, tamarind, and a whisper of tobacco—now sits alongside smoky undertones, creating a flavor profile that’s both unexpected and compelling. It’s a testament to the alchemy of roasting: turning raw potential into something richer, more layered.
The lesson? First-time roasters often underestimate the dance between heat and time. Light roasts demand patience, while darker profiles require confidence in letting the beans evolve. This batch, though imperfect, is a blueprint for growth. Will it taste better in a week? Maybe. But its flaws are its truth—proof that even mistakes can be the first step toward mastery.
What’s your biggest takeaway from a first-time roast.
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Questions & Answers
What does SR800 First Roast taste like?
SR800 First Roast has a bright, floral aroma with citrus and honey notes. The flavor is crisp, with a clean finish and a slight tartness, typical of Ethiopian coffee.
Where is SR800 First Roast from?
SR800 First Roast is from Ethiopia’s Guji region. Known for its high-altitude farms, this area produces coffee with distinct floral and fruity characteristics.
Information sourced from industry reports and news outlets.
