Coffee | One Roast at a Time

Brazil Santos Natural – Wanted
In: 250g → Out: 211.3g (15.5% WL)
Intent: Controlled post-crack development extension

Measured Data

  • Batch size: 250g
  • Target temperature: 250°C
  • Weight loss: 15.5% Roast 24 – Brazil Santos Natura…
  • First crack: Clearly audible
  • Development: ~80 seconds post-crack (by intention) Roast 24 – Brazil Santos Natura…
  • Visual finish: Slightly darker than Roast 23
  • Noted: 1–2 scorched beans, occasional quaker

What Happened

Roast 24 was a deliberate development contrast to Roast 23.

Crack was more clearly audible in this roast. Development was allowed to progress for approximately 80 seconds post-crack. The roast was executed to plan, though there was internal stress due to misinterpreted guardrails at the time.

Colour at drop was slightly darker than Roast 23. A small number of beans showed minor surface scorching. No oil was visible.

Weight loss increased by 0.5% compared to Roast 23, landing at 15.5%.

Structural Position

At 15.5%, this roast sits:

  • Still below second crack territory
  • Slightly above the Santos baseline
  • Inside your emerging espresso preference band (15–16%)

The visual difference from 15.0% was noticeable. The presence of minor scorch suggests this coffee begins to show surface sensitivity as development increases.

What This Roast Tests

This roast is not about “better” or “worse.” It tests:

  • Does +0.5% WL materially improve body?
  • Does sweetness increase?
  • Does finish lengthen?
  • Does scorch translate to bitterness in cup?

This is a clean development experiment: same coffee, same temperature, same batch size — only development window adjusted.

Current Working Guardrails for This Santos

Based purely on measured data:

  • Lower espresso anchor: 15.0% (Roast 23)
  • Upper observed edge (without pushing): 15.5% (Roast 24)
  • Further push beyond 16% not justified without cup evidence