Controlling Quality : PART 1 - Sample Roasting

For those not totally familiar with sample roasting, the first question is usually “what’s the difference between sample and production roasting?”. One of the main differences is batch size. With sample roasting we’re looking at roasting somewhere in the 100 - 150 grams of green coffee, or enough to make 7 - 10 cups of coffee.
With such a small bean mass, roast development happens more rapidly, and so your overall roasting benchmarks, including finish time, will be abbreviated. In general, we shoot for yellowing around 3:30, 1st Crack around 7 - 8 min, and ending the roast anywhere from 8:30 - 10 minutes.

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