Kaffelogic Profile: E-008-1
Profile
Name
E-008-1
Author
Frank
Recommended Level
3.0 (213.0 °C @ ~08:39)
Latest Update
2026-01-25 17:20
File
Filename
E-008-01.kpro
Latest Sync
2026-01-25 21:09
Description & Notes
Description
Based on roasts of batch #0028 (Honduras Catuai Honey) which used original E-NAT-1500+.
Those turned out much too light for espresso (still tasting okay as a lighter espresso).
Now applying learnings from ChatGPT resesrch and from a Rob Hoos talk and the „Firestarter“ profile (by Rob from 2019?).
2026-01-25:
Tried to adjust end tempatatures according to SCA roast levels. In former roasts, we had 210 °C = 61 Ag, 211,3 °C = 63 Ag (Medium Light = 60-70).
Raised the roast level temperatures significantly based on this and set Recommendation to somewhere in the „Dark“ range. Note: We are guessing a lot on these range, since we lack experience.
Firestarter proposes a less aggresive drying phase, which we also apply. However Firestarter goes quite aggressive towards FC, which we do not follow that much based on timings we learnt from Rob’s talk from 2025.
Moved from strict time based roast end to a more temperature based by setting the ratio to 0.5.
Modifed zones significantly based on former roasts of this bean.
Moved expected CC to 170 °C.
Moved expected FC to 209 °C based on former roasts.
Those turned out much too light for espresso (still tasting okay as a lighter espresso).
Now applying learnings from ChatGPT resesrch and from a Rob Hoos talk and the „Firestarter“ profile (by Rob from 2019?).
2026-01-25:
Tried to adjust end tempatatures according to SCA roast levels. In former roasts, we had 210 °C = 61 Ag, 211,3 °C = 63 Ag (Medium Light = 60-70).
Raised the roast level temperatures significantly based on this and set Recommendation to somewhere in the „Dark“ range. Note: We are guessing a lot on these range, since we lack experience.
Firestarter proposes a less aggresive drying phase, which we also apply. However Firestarter goes quite aggressive towards FC, which we do not follow that much based on timings we learnt from Rob’s talk from 2025.
Moved from strict time based roast end to a more temperature based by setting the ratio to 0.5.
Modifed zones significantly based on former roasts of this bean.
Moved expected CC to 170 °C.
Moved expected FC to 209 °C based on former roasts.