Roast profiles and cliffnote learning


Why we post this

We want to share our journey with coffee roasting and offer logic and transparency in our process to explain tasting profiles. We purposely explore flavor profiles to bring out the best in each variety of coffee we roast. 
  • Coffeeclectic roasts on a Probat P-Series in Berkeley California.
  • All orders currently ship on Fridays of each week.  

Roasting Notes:

Batch # 06-05-22 roasted on June 15th, 2022.

On our third roast of these two beans, we focused on development time of no more than 20% in the roast and mostly held the mallard percentage at 40%. 

  • Because of the mallard being 40% or higher, the sweetness in the beans are more on the spectrum of dark chocolate, caramel and molasses. 
  • We decided to keep the development percentage at 20% and because of this, the stronger flavors of earthy and dried fruit from the previous roast, are slightly less prominent.  
  • The sweetness in the bean is subtle in this roast and represents Southeast Asia coffees very well.
  • When these two coffees are blended you get the opportunity to create a third tasting profile.