Durato Bombe G1 Sidamo Ethiopian – Roast

Roast process

Roast level	Weight lost	Roast notes	Look, Aroma & Taste
Medium	1-6.70/8 = 16.25%		Look: color varies among different size of beans Aroma: dry flower , light butter, light chocolate Taste: crack into large pieces , light bitter, fresh nutty in the center
Medium to Dark	1-6.56/8 = 18%		Look: more unified color, mid brown Aroma: butter, dark chocolate, Taste: source and bitter 50/50 right after I cracked the bean and my tongue touch the pieces, and disappear in 20 to 30 s and followed by nut and fruit (melon) taste, and at last, still be able to taste fresh nut in the center
Dark	1-6.42/8 = 19.75%		Look: dark brown with occasional oil sheen (spot) Aroma: smoky, strong butter and dark chocolate Taste: crash into small pieces, crisp, mainly bitter, not much sour , smoky, bitter is overwhelming but still can taste very slight smoky nuts , bitter faded after 2 mins, dark chocolate, can not taste any fresh nut
French	1- 6.28/8 = 21.5%		Look: Dark black with oil sheen on whole bean Aroma: Strong smoky, strong dark chocolate, burnt aroma Taste: crash by hand, smash by finger into small pieces, sweetness and fruity taste can be extracted by the saliva in the mouth, after 10-20 seconds, all bitter like taste coffee powder after pour over.

Resting

Dark – 1-2 days , Medium to Dark – 3-4 days and Medium 6-7 days.
Aroma is strong during the resting time, while large portion CO2 existed the bean and rate declined, Aroma will dial back , that is a good sign which the coffee bean has went through the resting and ready to consume.
if you want to smell the whole bean , it is best to do it during the middle of your resting, another time for smelling is right after grinding.
Smell the coffee (whole bean or grounded) is very important, not just because a good bean with a decent roast smells wonderful and enjoyable, (When I bought roasted coffee bean from store before , I always squeeze the air out of the exhaust vale to smell each bag, I knew it is not suppose to put my nose near or touch bag due to healthy concern, but I just can not resist the smell of a good coffee , specially when the bag said the coffee with note of different flavors) , but a best cupping really just taste what you smell.

I consume average about 32 oz of whole bean in 2 weeks time, I got this clay/China feeling container with air lock and exhale valve plastic cover, the size is perfect to hold 8 oz roasted beans, I normally stack them to avoid light exposure.
I normally roasted Medium , Medium to Dark and Dark as regular for each green beans at the same day, these container let me see through what the roast level , it opens easily, and since the lid is plastic, I can press down and air exhale is perfect for smelling the roasted bean. just like squeeze coffee ground or whole bean bag to sample smell.
I do have the fancy stainless steel containers, I use it for my special roasting, for every bean I try, I do special roast out of the 3 regular roast just to try something new with the bean, light roast, French roast , add flavor before, during and after roast etc..
but I do not like too much about the stainless steel because I have to open the lid to do the sample smell as it always expose the bean to air every time I try to smell the roasted bean. and the stainless steel seems to carry certain smell which tends to enhance the smoky and dry metal smell which blended with coffee smell . I personally do not like the smell and I also do not like other smell mixed with coffee smell to impact the sample smell to tell the true quality and flavor notes of the bean.
The Clay/China container seems has no problem at all, if you drink water from a stainless steel cup and glass or china cup before, you should know what I am talking about.
As of resting result or brew tasting , it seems not impact at all, as most of time , the bean is exhaling not absorbing and smell .