Fazenda Bela Vista Sul de Minas BRAZIL – Roast
Roast method:
Electric pan roast
This is the cheapest home roast equipment on the market, I want to test to see if this can really roast coffee.
I use a external probe thermometer to take temperature records, the probe may touch the pan when beans pushed through, temperature might be 10-20 F higher than roast temperature
Overall, it can be used to roast coffee, I am able to get dark and medium to dark roast as the roast profiles showed, but after first crack, it seems take 4-5 mins to get to the second crack which seems too long and development staled, dark roast tasted and smelled more smoky and burnt
Roast process
Medium to Dark -close lid, Dark – close lid
Aroma with burnt and smoky has been impacted a lot due to the bean skin can be charged to burning state after temperature reached above 400F
Medium to Dark – open lid, Dark – open lid
Open lid extended time on each phases, roast time from 17mins to 25 mins , this might result in flat, over baked (convert all acidic) roast and might be crispy bitter in over all
| Roast level | Weight lost | Roast notes | Look, Aroma & Taste |
 Medium to Dark |  1-6.38/8 = 21.25% | Look: mid brown to dark brown Aroma: chocolate , burnt , smoky and light cheery Taste: Cheery with sweetbitter, then smoky bitter last 20s | |
 Dark |  | Look: shinny with occasional oil spots in unique dark brown Aroma: dark chocolate, burnt, nutty Taste: Dark chocolate, sweetbitter , sour and bitter at the end | |
 Open lid Medium to Dark |  1-6.53/8 = 19.47% | Look: dark brown with 15% mid brown, overall dry Aroma: buttery, chocolate, berry sweet, nutty, light smoky Taste: no acidic, light sweet and nutty , slight bitter when such on the bean. | |
 Open lid Dark |  1- 6.21/8 = 22.38% | Look: Evenly dark brown to all most black, looks more oil and wet but not shine, no occasional oil spot. Aroma: strong chocolate, nutty, buttery and smoky Taste: flat , burnt and smoky, no sweet and acidic at all. slightly unpleasant bitter |
Cooling
It took about 6-7 mins for the pan and beans to cool down from 430F to 190F, acceptable, but after stop the heat, and pan will still malintent at the 400F range for another 1 min, need to count this into the development staled time.
Need to open the lid for cooling process and keep the rotation going. a big portion of smoke will come out after opening the lid. bean skins will be pushed on the edge of pan, make sure do not blow or use fan to help cooling, otherwise you will have dry bean skins all over the place.
pour bean out before the pan cooling down is very challenge as the whole roast machine is in one piece include the power cord. if you have to pour bean out to cool faster, suggest to use a big mash bucket and wear heat resistant gloves.
Lid was covered with brown spots, should be from crack mark or from moist dried out.
Need use two mashed buckets to pour the beans over each other to get rid of all the dried bean skins.
Resting
Smoky and burnt from skin or extended time in the dark development (430F) range seems to over take the sweet buttery cherry aroma after 1 day resting for dark roast, medium to dark roast seems better.
from previous different method of roasting (more around less than 15 mins roasting) , Dark roast (middle of second crack) will normally start developing shining oil sheen on beans (start from occasional oil spot) after 2-3 days of resting for dark roast, but did not see from this, I think it is due to the method of roasting, the bean temperature during the roasting, I will try to roast this bean using other roasters, and also may try to push the roast to French to see if I can get this bean actually with oil sheen
