Roasting Guide Austin Texas

Roasting Guide Austin Texas, Guatemala produces some of the finest high-altitude, specialty-grade coffee, offering roasters a rich spectrum of flavors, from chocolatey, full-bodied profiles to delicate, fruit-forward notes. When roasting Guatemalan single-origin beans, particularly micro-lot Bourbon varieties, precision and control are critical in highlighting their unique characteristics.

This guide provides a step-by-step roasting approach for both standard Guatemalan single-origin beans and the more delicate micro-lot Bourbon variety, ensuring a well-balanced, high-quality roast tailored for premium Austin coffee shops.

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1. Roasting Profile for Guatemalan Single-Origin Coffee

Preheating and Loading

• Preheat the roaster to 200°C (392°F) before loading the beans.
• Maintain this temperature to prevent tipping (scorching of the bean tips) while ensuring even heat distribution.

Drying Phase (0-5 Minutes)

• Start at 100-110°C (212-230°F) and gradually increase to 150°C (302°F) by minute 5.
• This phase eliminates residual moisture and prepares the beans for even roasting.

Maillard Reaction (5-9 Minutes)

• Increase temperature to 160-175°C (320-347°F) to initiate the Maillard reaction, where complex sugars develop.
• This phase enhances chocolate, nutty, and caramelized flavors, common in Guatemalan coffee.
• Gradually increase airflow to prevent scorching and allow even heat penetration.

First Crack (9-11 Minutes)

• Expect the first crack at approximately 195-200°C (383-392°F).
• This is a crucial phase for sugar caramelization, bringing out balanced sweetness and body.
• To achieve a medium roast, extend the roast slightly into first crack for a well-rounded profile.

Development Phase (11-12.5 Minutes)

• Slow the rate of rise and target a final temperature of 205°C (401°F) for a medium roast.
• This allows for a full body and balanced acidity, emphasizing chocolate and nutty undertones.
• Avoid excessive caramelization, which can overshadow delicate flavors.

Cooling

• Cool beans within 2-3 minutes to lock in flavors and prevent overdevelopment.

Flavor Profile

• Rich chocolate, nutty undertones, and balanced acidity.
• Best suited for espresso and French press, where body and depth are essential.

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2. Roasting Profile for Micro-Lot Guatemalan Bourbon Variety

Preheating and Loading

• Preheat roaster slightly lower at 190°C (374°F).
• Bourbon beans are denser and require a gentler heat introduction to prevent uneven expansion.

Drying Phase (0-5 Minutes)

• Start at 100-115°C (212-239°F) and slowly ramp up to 140-145°C (284-293°F) by minute 5.
• Bourbon beans typically have slightly lower moisture retention, so slower drying helps preserve their delicate sugars.

Maillard Reaction (5-9 Minutes)

• Increase temperature to 150-170°C (302-338°F) at a steady, controlled pace.
• This slower Maillard phase enhances the sweetness and fruit-forward complexity, critical for Bourbon beans.
• Reduce airflow slightly to retain floral and fruity notes.

First Crack (9-10.5 Minutes)

• Expect the first crack between 198-200°C (388-392°F).
• Allow the beans to just enter the first crack to highlight bright acidity and red fruit flavors.
• Avoid pushing through the first crack too quickly, as this phase is key to developing a complex Bourbon profile.

Development Phase (10.5-12 Minutes)

• Keep the final temperature slightly lower, around 202-203°C (396-398°F).
• A light-medium roast is ideal, preserving a syrupy body, floral notes, and vibrant acidity.
• Pull beans just before the full completion of the first crack for a lively and nuanced roast.

Cooling

• Immediate cooling (within 2 minutes) is essential to retain delicate acidity and preserve Bourbon’s signature floral-fruity profile.

Flavor Profile

• Bright fruit acidity, caramel sweetness, floral notes, and a syrupy body.
• Best suited for pour-over and drip brewing, which enhance clarity and complexity.

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Key Differences in the Roasting Approach

Aspect	Single-Origin Guatemalan Coffee	Micro-Lot Bourbon Variety
Preheat Temperature	200°C (392°F)	190°C (374°F)
Drying Phase	100-150°C (212-302°F)	100-145°C (212-293°F)
Maillard Phase	160-175°C (320-347°F)	150-170°C (302-338°F)
First Crack	195-200°C (383-392°F)	198-200°C (388-392°F)
Development Phase	Medium roast at 205°C (401°F)	Light-medium roast at 202-203°C (396-398°F)
Cooling	2-3 minutes	Within 2 minutes
Flavor Notes	Chocolate, nutty, balanced acidity	Fruity, floral, caramel sweetness
Best Brewing Methods	Espresso, French press	Pour-over, drip

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Final Considerations for High-End Roasters in Austin

• Guatemalan single-origin coffee is robust, full-bodied, and versatile, ideal for cafes offering espresso-based drinks.
• Micro-lot Bourbon varieties require a more delicate approach, catering to specialty coffee shops focused on pour-over and slow-brew methods.
• Precision roasting is key—Bourbon beans need lower final temperatures and slower development, whereas standard Guatemalan beans can handle slightly higher roasting intensities.
• Rapid cooling is essential for both profiles to preserve clarity and avoid unwanted roast artifacts.

By mastering these roasting techniques, Austin’s high-end roasters can offer exceptionally crafted, specialty-grade Guatemalan coffee, elevating the experience for coffee connoisseurs and third-wave cafés alike.