Mill City Stories: Developing Roast Profiles for Rwanda & Sumatra Production

From on stories on Instagram. Follow us for more. / millcityroasters
Follow along with Derek as he takes us through his process of developing a production roast profile for two new coffees from Sumatra and Rwanda.
Want to learn more about roasting? Visit: millcityroasters.com/coffee-r...
Want to learn more about roasters? Visit: millcityroasters.com/

[@quailstreetcoffeeroastersm6674]

love how you're doing these newer videos, parameters are called out as are charge & drop temps. everything else doesn't matter as our machines personalities & habits are different. Derek's the cats pajamas when it comes to roasting.

[@GregDurrett]

Thanks as always Derek! Good stuff.

[@vineshbissoon1310]

Hi .great video as always .Which estate or wash station was that Rwanda from .I also had some from Gatare wash station and my profiles was : G to Y ,4.40
FC at 7.45 and post crack 2.15 with overall time of 10 00. Drop temp on my 5kg @ 206 deg celcius . I used this roast as a blend with a Guatemala and had some good positive feedback .It was our production roast for our Christmas holidays last year . Thank you for sharing with us .I have basically gained the little knowledge I have by watching all of you guys videos.

[@zacthompson1479]

Do you typically mark the end of "drying" as the green-yellow transition or when all the beans in the tryer are yellow?

[@MillCityRoastersMN]

Full yellow, but verified by a scent change from drying grass to some kind of baking biscuit like scent indicating carbohydrate conversion.