Kenya Competition Leftover: Control Regression and Unexpected Panic
After my Kenya competition roasts (which didn’t advance past the first round—expected at six months experience),…
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Vietnam Roasts #2 & #3: Iterative Learning Without Drama
After establishing baseline temperatures from Vietnam roast #1 (DE 153.7°C, FC 184.9°C, SC 205.2°C), I planned…
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Vietnam Beans for Brother: Baseline Roast on Questionable Grade
Life happens. Holidays pile up. Other jobs demand attention. When my brother requested Vietnam beans for…
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Kenya Competition Beans: Five Roasts in Two Days
Sometimes roasting is methodical and documented. Other times, it’s a sprint through limited time with competition…
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Brazil Santos Roast #2: Maillard Time Slips Away (But Medium Roast Survives)
Brazil Santos Roast #2: Maillard Time Slips Away (But Medium Roast Survives) After the smooth, confidence-restoring…
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Brazil Bean: Rediscovering Confidence Through Familiar Territory
After struggling through two frustrating Robusta roasts where every assumption failed and my Arabica-trained instincts led…
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Robusta Roast #2: When Sixth Sense Fails
After my first Robusta roast exposed my ignorance—assuming Arabica experience would translate directly to C.Canephora—I approached…
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First Robusta Roast: Everything I Thought I Knew Was Wrong
After months of roasting exclusively Arabica beans, I finally loaded C.Canephora (Robusta) into the Kaleido M6….
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Catuai Roast #2: When Everything Goes Off Script
Sometimes roasting humbles you. After establishing solid baseline data from roast #1, I approached Catuai’s second…
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Catuai Natural Anaerobic First Roast: Chasing the Fruit
After being overwhelmed by Catuai’s intense pre-roast aroma—that fruit bomb smell straight from the bag—it was…
