Cold brew coffee – coffee bean selection: Panamanian Emerald Estate Geisha coffee beans roasting curve degree

Panama Hacienda Esmeralda Gesha coffee beans are plump in shape, thick and long in body, with slightly pointed ends.To highlight its floral and fruity aroma and bright acidity, Front Street Coffee uses a light roast.However, it’s worth noting that even among Geisha variety beans, Qianjie Coffee uses different roasting profiles for Red Label and Green Label. This requires the roaster's accumulated experience to judge the uniqueness of each bean.

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150℃,120,3;1'36",140℃4,;147.6℃,,,150℃,100,;7'38",,,,,8'10",4,1'28,189.5℃.

Panama Emerald Estate Green Label Geisha Coffee Beans from Qianjie Coffee – Roasting Curve Sharing

Start at a roaster inlet temperature of 190°C, with a heat power of 150 and an air vent setting of 3; at the turning point 1’36”, when the roaster temperature reaches 140°C, increase the air vent to 4 and reduce the heat power to 130; when the roaster temperature hits 150.8°C, the bean surface turns yellow and the grassy smell completely disappears, entering the dehydration phase. When the temperature reaches 166°C, adjust the heat power to 110; keep the air vent unchanged; at 7’55”, at 176°C, reduce the heat power to 90; the bean surface shows ugly wrinkles and black spots, the toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 8’30”, first crack begins, increase the air vent to 5, and at 187°C, reduce the heat power to 60; after first crack, development lasts 1’30”, and the beans are dropped at 193.5°C.

From comparing the two roasting curves above, it is clear that although both have the same roasting level, they are both light roasts.But the first crack duration and roasting end temperature are slightly different.It can be seen that producing a consistently stable batch of beans is not something that can be achieved easily.