Coffee Forum
frame
› ›
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.

Costa Rica Tarazzu - KKTO roast

ericshumericshum
edited January 1970 in Roasting - How To do it
I managed to buy 1kg of Costa Rica Tarazzu from a roaster / cafe near where I live. It was quite busy today so I didn't manage to ask for a recommended 'roast profile'. Any guidelines I can follow especially with time to first crack and time to second crack for a good Costa Rica Tarazzu roast? I only have 1kg to experiment with - probably 2 batches only this time, so I gotta be really careful.

Again, I will be roasting it with a home made KKTO.
Share on Facebook

Comments

  • Koffee_KosmoKoffee_Kosmo
    on 1350128641:
    I managed to buy 1kg of Costa Rica Tarazzu from a roaster / cafe near where I live. It was quite busy today so I didn't manage to ask for a recommended 'roast profile'. Any guidelines I can follow especially with time to first crack and time to second crack for a good Costa Rica Tarazzu roast? I only have 1kg to experiment with - probably 2 batches only this time, so I gotta be really careful. Again, I will be roasting it with a home made KKTO.
    Central Americans like a FC of 9 to 11 min followed by 4 to 6 min to SC  on a KKTO style roaster KK
    Share on Facebook
  • GaryatGalaGaryatGala
    Don't forget to carefully monitor by visual sampling of the beans after first crack. Perhaps you could get some commercial beans that you're fond of and use a sample from that as a comparison guide. When you take out a few to sample, put it next to those and compare. What kind of coffee do you drink? Do you like dark or medium style roasts?
    Share on Facebook
  • ericshumericshum
    Batch size = 400gm First crack @ 10:15 Burped and inspected @ 13:00, 14:30, 15:00 Second Crack @ 15:15 Pulled @ 15:20 Colour looks nice. Can't wait to taste it next week. Thanks for the tips Gary. I plan to buy the roasted ones off the cafe / roaster that I got it from and compare the taste. Or even just have my coffee there and go home and taste the ones I roasted after to compare the taste?
    Share on Facebook
  • CikayCikay
    Roasted another 400gms of EricS's 1 kilo batch. Slightly different process : did not stop the motor for bean inspection and the burps were quicker because there was no bean inspection. Tried to pull as quickly as possible, as soon as the first second crack can be heard, to try to get a lighter roast from the 1st 400gms batch we roasted. Also I did the roast today myself so the dumping of the beans into the cooler was not as efficient. First Crack - 10.10 Burp - 11.30, 13.00 Second Crack - 14.30 - Pulled The roast looks lighter, and still not quite happy with the evenness of the roast. Somehow the darker roasts we do look more even than the lighter ones. Not sure why though.
    Share on Facebook
  • Koffee_KosmoKoffee_Kosmo
    Just as a teaching aid post There is a pseudo crack area where some beans just reach the crack stage early I have had these pseudo snaps as early as 6 minutes into the roast It happens on both first and second cracks Don't mistake this as the start of the bean crack proper With the KKTO at the second crack stage, its perfectly OK to take off the TO at about a minute past the pseudo snaps ( this will be about the 4 minute mark after fitst crack ) and just watch the roasting beans gain momentum and colour just by agitation alone When you are happy you can then cool your roast KK
    Share on Facebook
Sign In or Register to comment.

Coffee Forum

@ 2026 The Coffee Forum, All rights reserved.

Policies

Privacy Policy

Social