Real talk: If you’re dialing in your roast profiles and chasing that elusive sweetness, you’re not alone. The Kaldi mini and Artisan Scope combo is a powerhouse for precision, but even seasoned roasters tweak their approach for different brews. Your current setup—roasting 225-250g at 70rpm, dropping at 380F, and hitting 300F by the 4-minute mark—works for Central American beans, but there’s room to refine. The key lies in balancing heat retention, cooling timing, and bean development to unlock subtler notes.
Sweetness in coffee often emerges from a delicate interplay of caramelization and acidity. For espresso, where extraction is aggressive, a slightly darker roast can deepen body and highlight chocolatey undertones. But if you’re leaning into pour-over, where clarity and brightness matter, a lighter roast might preserve floral or citrusy traits. Your current profile leans on the darker side, which suits Central American boldness but could be adjusted for more nuanced profiles. Consider extending the cooling phase after first crack—dropping around the 10-11-minute mark—allows beans to dry out gradually, reducing bitterness and amplifying sweetness.
The Artisan Scope’s precision is a game-changer, but it’s only as good as your calibration. You’re already hitting 380F for first crack, which is solid, but experimenting with heat adjustments post-crack could yield better results. Lowering the heat slightly after 300F might slow development, letting sugars caramelize more fully. Conversely, a quicker ramp-up could accentuate acidity. Pair this with a post-roast rest period—letting beans sit for 12-24 hours before brewing—allows flavors to stabilize.
Key points: Adjust cooling time to balance sweetness and bitterness, leverage the Artisan Scope for precise heat control, and tailor roast profiles to brewing method.
What’s your go-to roast profile for espresso vs.
What’s your go-to roast profile for espresso vs. pour-over? Share your tweaks below.
Questions & Answers
What is the best roast temperature for beef?
Beef roasts should be cooked at 325°F (160°C) for even doneness. Use a meat thermometer to ensure internal temperature reaches 145°F (63°C) for medium-rare.
How long to roast a chicken?
Roast chicken at 375°F (190°C) for 15–20 minutes per pound. Check doneness with a thermometer—internal temperature should reach 165°F (74°C) in the thickest part.
Information sourced from industry reports and news outlets.
