First Roast on the Three Competition Beans

First time roasting the three different beans for the Hacea Coffee Source roasting competition. I actually roasted them on Friday, August 2nd, but here's a retrospective. Tomorrow, August 7th, I plan on trying them.

This being my first time competing against others in coffee roasting, I am obviously nervous about making any mistake on the roast. I carefully watched over each of the three beans and tended to every input on the Artisan program.

Coffee "A" - This roast curve couldn't have been any better. I think I could have allowed for a bit more development time, but with a drop temperature of 211C, this has a perfect light-medium, mostly medium roast. Very predictable bean to roast.

Coffee "B" - Still a predictable bean, but I could have elongated the development time a little. Dropped at 210C

Coffee "C" - This roast was a bit more difficult. I think the confidence and predictability from Coffee "A" and "B" went out the door with this one. I dropped the temperature too low for development and struggled to keep my curve flat. I even lost heat at one point. This one dropped a bit lighter at 206C.

All beans lost about 14% of their weight, keeping them roughly at the same loss. Let's see how they taste next!

Cheers!