I did 2 roasts using 250g of green beans on December 20, and only changed one variable: the drum roatation speed. The first batch I used D5, the second batch I used D9.
I matched Dan’s profile pretty well.
If you click on the image below, you can see Dan’s profile in light gray
I just did my first cupping after letting the roasts rest for a few days.
For this cupping, I used my Jura Z5 Bean to cup (super espresso maker) with reverse osmosis water with Third Wave minerals added in.
18g of ground coffee, 60 grams of espresso in the cup (not quite a lungo)
After pulling the shots, I stirred the shots with a spoon.
I wasn’t expecting much of a difference between the cups.
The Crema on the D5 was a little lighter in color. Just a touch more spice on the nose.
A little more acidic (sour) on my first slurpee sip.
The crema was darker on the D9 (opposite of what I was expecting)
There was just a touch more body in the D9 shot.
The crema lasted longer on the D9 shot: All the way to my last sip at room temperature.
The terroir nuances were about the same for both cups for the finish at room temperature…
So overall there was very little difference, which is what I expected.
I need to roast a couple of more variations and then do some more cuppings.
This time of year is difficult for me to get some of this done.
I am the house chef and am getting the big meal ready today. I had pies in the oven at 4:30am and had time to do this first test.
Both cups were very enjoyable.
I am going to run the same test with Sweet Maria’s Liquid Amber blend and see what the results are. They just announced that they had it back in stock, so I ordered 10 pounds.
(What’s another 10 pounds, when you already have over 200 pounds of beans from all over the world waiting to be roasted? LOL)
I took a few of the odd lots and leftovers and roasted them and labeled them: “Bill’s Christmas Blend” and will give them out as holiday friend gifts.