Roasting natural process coffee on Bullet


#1

Hi,
I have had my bullet for about a week now and am loving it!
I’m just wondering what a good reference point would be for roasting a natural processed coffee on the bullet. I would also love to hear how others roast natural process coffee. :slight_smile:

Thanks,

Nate


#2

Hi Nate -

I’m no expert, but what the heck here’s a couple of ideas:

Natural Ethiopians tend to be small beans that take heat easily. I’ve had some luck starting with quite a bit of heat early, then slowing down during the middle of the roast and dropping below 210 C, like this:

https://roast.world/r/25JQ5ZWrZBk~DGR9wLGiV

That profile worked really well for me on Happy Mug’s Shantawene bean too.

In contrast, this Natural Guatemala Santa Isabel is a large bean which takes quite a bit of time and heat to develop and works well when roasted darker. This profile worked well:

https://roast.world/r/AWdPVJDUb5O8ruV8WnARY

My machine is a V2 with calibrated fan.

Hope this helps. Let us know how it goes.

  • Brad

#3

Thanks Brad, Yes it does. How do you think the Ethiopian and Guatemala naturals compare to a Brazil natural? sorry for peppering you with questions :smiley:


#4

I’m guessing a typical Brazil is a large bean that would be more similar to the Guatemala than the Ethiopian. But that’s just a generality, surely there are exceptions.


#5

Oh ok. Yeah I have a Brazil dry process Sitio Cocho Velho sample from Sweet Maria’s. I will have to do some experimenting and let you know how it goes. Thanks again Brad.


#6

Based on these roasting recommendations

that Guatemala Santa Isabel profile might be too hot and quick at the start of the roast for your Brazil. But that profile was on a 325g batch. If you’ve got a bunch of 1lb samples like I received with my machine, that profile might be OK on a 455g batch if you make the power and fan changes at the same temperatures I did, expecting the times to be longer. Should be fun to experiment…


#7

Oh ok. That’s really interesting! Yeah I will definitely have to experiment. :slightly_smiling_face:


#8

Hi, @bradm here is a roast profile I tried with my Brazil, Sitio Cocho Velho. I was pretty happy with the results. https://roast.world/r/nHnqto8BU3r_3LQHazmY4


#9

I brew this as a espresso and it tastes :ok_hand:t2: