Roast Along - Kenya Kiambu

Derek discusses bean size and density of the Washed Kenya Kiambu in comparison to a Washed Ethiopia Limu and why he is using this information to formulate his roast profile. We then go right into roasting the Kenya, real-time adjustments and the roast results.
RoastPATH Profile of the Kenya Kiambu Roast: portal.roastpath.com/publicro...
Kenya Kiambu Washed: millcityroasters.com/shop/gre...
1.5KG Roaster: millcityroasters.com/shop/cof...
Want to learn more about roasting? Visit: millcityroasters.com/coffee-r....
Want to learn more about roasters? Visit: millcityroasters.com/​

[@user-iy4yy4be7n]

Thanks Derek. This made my week! Much love to you and Mill City for the content you put out there.

[@zenjamin6983]

Very interesting, I learned a ton! Thanks

[@r.schumacher]

Thanks for sharing your knowledge👍

[@jmhameli]

Thank sfor the video guys .

[@vahidgholami5092]

You are awesome Derek! any tips on how to extend maillard??

[@jordannickell]

What was the first crack temp on the PID? I went back and couldn’t find it. I see the roast path events, but that’s from the BT, I think.

[@Joseroland21]

Excellent

[@MillCityRoastersMN]

Thank you! Cheers!

[@giancarlomigg307]

Is this profile for only espresso or it can be for filter too?

[@slipshankd1307]

On Kenya coffee I like a full city roast. I use heavy cream and honey in my coffee. I do not like any citrus flavor and I like the roast to go at least 15 min.

[@xderpx6908]

I thought dry phase doesn't effect taste, thought it's all down to development phase. Very interesting

[@MillCityRoastersMN]

Dry phase has much less of an effect on taste, but the quality and acceleration of the drying phase can have a big effect on the way the coffee takes heat later in the roast and develops more uniformly post first crack. It's only the second least important thing of things that are all important.

[@Procent_]

What effects does Green to Yellow point give if it is so late?

[@MillCityRoastersMN]

Minimal within certain limits. Extended green/yellow transition time can dry the endosperm resulting in a weak and inconsistent first crack. Too short will push a roast into heat defect. On a successful roast green/yellow transition time affects the flavor outcome the least simply because the temperatures and the reactivity and rate of change are the lowest.

[@Procent_]

@@MillCityRoastersMN Thanks for the clarification

[@rikmcrae]

@@MillCityRoastersMN if it doesn’t make much difference, why do you want to extend the dry phase even further?

[@MillCityRoastersMN]

@@rikmcrae I didn't say "it doesn't make much difference". It just affects roast flavor development less than events that occur later in the roast at the greater chemical reactivity associated with higher roast temperatures. Within a range of time relative to the ability of the coffee to absorb heat without defect and the total time drying phase time not being so long the endosperm of the coffee dries too much to support a usefully predictable period of first crack, the effect on flavor is less than the mid-phase development time, the post first crack development time, and the choice of finish temp.

[@rikmcrae]

@@MillCityRoastersMN thanks for the clarification 👍

[@mattzechman4408]

Derek, I kept messing up a Kenya Karimikui that I bought, definitely using too much heat. I just tried this method and tried the coffee, mind blowing better.

[@daviding78]

Is it normal for kenya to re take a long time have roastyness flavour goes off?

[@MillCityRoastersMN]

No.

[@jacquelinemutheu1456]

Can you roast finger millet for my flour

[@MillCityRoastersMN]

Sorry, no.

[@Roseanna26]

Has anyone ever told you, you look like George Clooney?

[@MillCityRoastersMN]

You might be able to ask him yourself at Coffee Fest San Antonio June 18th and 19th.

[@Roseanna26]

@@MillCityRoastersMN that’s awesome!! I’ll definitely be there !

[@wynnfamily9433]

Instead of all if the communication about timing, why do you not just share your profile real time as you roast? It will be more comprehensive for me!

[@MillCityRoastersMN]

We shared the complete roast profile via a RoastPATH link in the description. Beyond that, we do the same in the Roaster 101 class and you get to taste the coffees and experience how the flavor changes with various roast profiles.

[@eduardofcgo]

If you want to measure the size/density of the bean why not fill a 1liter box with green and weight it? Seems very in inaccurate to make millimeter measurements to individual beans

[@MillCityRoastersMN]

Because roasting coffee is cooking, not science. Plus, you might want to evaluate smaller sample sizes as part of your pre-purchase evaluation. You wouldn't be able to use a full liter sample as a relative reference for a 200g sample portion of an unknown coffee. This is not our current method, but it is worth considering.

[@eduardofcgo]

@@MillCityRoastersMN Thanks for the response! I am just starting and this video was interesting, never seen such slow dry phase, will definitely try this soon