Cold Start Personal Roast
This roast was carried out as a simple personal roast for home consumption. The goal was not experimentation, but to produce a comfortable everyday roast for espresso and milk drinks.
Even so, it still provides a useful data point within the broader roasting project because the machine was started from a true cold condition and the roast followed a very typical behaviour pattern for the Gene Café CBR-301.
Roast Details
Roaster: Gene Café CBR-301
Coffee: Brazil Topazio (Natural process)
Batch weight: 243.8 g
Start state: Cold machine
Start temperature: 20 °C
Set temperature: 250 °C
Key Milestones
| Event | Time |
|---|---|
| 200 °C reached | 04:08 |
| 230 °C reached | 06:31 |
| Cooling initiated | 13:06 |
Input weight: 243.8 g
Output weight: ~208 g
Weight loss: ~14–15 %
The roast progressed smoothly with no intervention required. The machine behaviour followed the pattern seen in many previous cold-start roasts.
The airflow increase occurred automatically during the roast and no protection events were observed.
Visual and Aromatic Observations
Colour development progressed steadily through the roast with no unevenness visible in the chamber.
At the end of the roast the beans displayed a consistent medium brown colour with a matte surface and no visible oiling. Aroma during cooling was typical of Brazilian naturals with a noticeable chocolate and nut character.
Expected Cup Profile
Based on previous experience with this coffee and similar development levels, the expected cup profile should emphasise:
- chocolate
- toasted nut
- low acidity
- rounded body
This type of profile generally performs well for:
- espresso
- milk drinks
- everyday drinking