Another member of the roaster group currently working with the same Indonesia Sumatra Mandheling crop is Peter de Goede. He uses a FIR300 roaster, also connected to Artisan.
I found a clip of another FIR300. Its owner Charlie Ho is also using Artisan:
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Peter de Goede was so kind so share his profile and comments.
He writes:
I found a clip of another FIR300. Its owner Charlie Ho is also using Artisan:
Peter de Goede was so kind so share his profile and comments.
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| Peter de Goede's Artisan profile for the Indonesia Mandheling beans |
I see great similarities between Arnoud's profiles and mine even though there is a significantly larger drop in temperature at charging of the beans in Arnoud's roaster which may be caused by roaster build, probe placement and sensitivity.
For my roast I aimed for a sweet espresso without acidity or bitterness, so ending before second crack. Since the Indonesian bean is quite hard, it can take quite some heat. I had a profile in mind with a rather long and relaxed development after FC with an end temp near 220ºc. This would deliver more sweetness and roundness whereas a faster Rate of Rise delivers more body and bitterness.
I can say the result is successful as it delivers a very sweet espresso without any acidity. It's caramel, earthy/spicy, powerful, a real explosion of taste with an aftertaste that lingers quite a while in a pleasant way.
At the Stoom 013 cafe in Tilburg this roast of mine is currently the featured specialty!
Peter de Goede