The profile roasting system involves bean probes, environmental probes and a computer program that helps us analyze the coffee’s temperature progress over time. If the progression is constant, forming a straight line when graphed, the coffee will taste different than a roast cycle that has a curved graph. What is important here is how long the coffee is held at certain temperatures, because different chemical reactions occur at specific temperatures. For instance, a coffee held at 370° will develop more of a certain chemical (as a result of the reaction) versus a coffee that is roasted in a straight line. Profiling is the most difficult part of determining how to roast a coffee.
Each type of green coffee has its own unique roast profile. It is the roaster’s job to bring out the best in each coffee. Since green coffees from different regions possess unique qualities, each profile must be developed individually. Once we have created each profile, we can faithfully follow it to ensure consistency and quality in future roasts. How so you ask? With the computer profile system the machine will record the roast profile (time, temperature, cracks, etc), and use this information on the next roast. Assuming the weather conditions are similar, the exact same tasting coffee will be produced every time. This is critical in our wholesale business because our customers (mainly coffee houses) want their coffee to remain consistent for their customers.