Lab · Research in progress
What happens
if we change the roast?
I'm planning a comparison of five roast treatments using the same coffee. Here's how I want to test it.
The plan is to compare roast measurements with blind tasting notes. The tasters record what they notice before finding out which roast is which. This is still a plan. I don't have results to share yet.
Proposed protocol
How I'm planning to test it.
Record the roast
Track time, first crack, development, end temperature, weight loss, and exterior and interior color.
Taste without the labels
Randomize three bowls of each treatment for a fifteen-bowl blind cupping. Capture reactions before the reveal.
Compare the results
Compare measurements and tasting. Keep conclusions specific to this coffee and protocol.
About development time ratio.
Development time ratio describes the portion of a roast after first crack. It does not establish a universal ideal or prove what caused a difference in the cup.
I want to look at the whole roast alongside color, weight loss, and tasting, rather than read too much into one number.
What this experiment will not claim
It will not establish one best development ratio for all coffees, separate every interacting roast variable, or treat a panel's preference as a universal ranking.
Those limits are part of the plan. The study hasn't produced findings yet.