Monthly Roastery Log • /now
Now — In the Roastery & Cupping Lab
What our team is profiling on the cast-iron drum, refractometer-testing at the brew bar, and sourcing this month.
ROAST BAY 01 • DRUM PROFILINGKyoto Roastery
Dialing Airflow on Washed Ethiopia Guji Uraga Lot #08
Testing a gentler Maillard ramp and a 12.5% development time ratio on our 5kg cast-iron Fuji Royal to preserve white peach and bergamot aromatics without grassy astringency.
LAB BENCH 02 • GRINDER TELEMETRYPortland Brew Lab
Blind-Cupping 64mm vs. 98mm Unimodal SSP Flat Burrs
Measuring drawdown consistency and extraction yields (20.8%–22.1% EY) across conical ceramic V60 and flat-bottom Origami drippers for Volume IV of the Kuro Roast Print Annual.
BATCH 03 • WATER CHEMISTRYCupping Society
Custom Magnesium-Bicarbonate Mineral Concentrates
Finalizing our two-dropper mineral recipe (35 ppm GH / 15 ppm KH) engineered specifically for high-elevation washed East African coffees.