This is the first session using a probe for logging the bean temperature. I am starting again with 100g of beans per roast.

I will do relatively identical roast runs, stopping around 1 to 2 minutes after the end of the first crack.


Roast 100g per batch


  • First experience with artisan and bean temperature probe
  • See how roast length and first crack correlate with roast curve


  • Origin Guatemala, Finca Buena Vista, Genuine Antigua, Microlot
  • Beans 100g unroasted
  • Air 14-16 °C
  • Duration First crack + 1-2 minutes

Session 5Unroasted beans from Guatemala Session 5The roasted beans. Roast #15 on the right having the shortest roast time