Roasts
Cinnamon
The clearest tweets: it stops at the beginning of the first crack. Very acid, with notes of cereal and grass; it is usually little developed.
- Bean temperature
- 193–198 °C
- Agtron
- 85–95
- Roast point
- Start of first crack
- Rest for filter
- 5–12 days
- Rest for espresso
- 10–21 days
- Body
- Light
- Acidity
- High
In the cup
- Cereal
- Herbal
- Lemon
The cinnamon is removed as soon as the first crack begins, with the grain at about 196 ° C. It has a light and dry brown color, similar to that of the cinnamon in branch, and no trace of oil on the surface.
As it has just begun to develop, it conserves a lot of acidity and tastes like cereal, grass and lemon. It is often little developed: the inside of the grain is not finished and the cup is rough or with a raw point.
It is used mainly in professional catas, to study the character of the grain and to detect defects. To drink at home, it's almost always better to have a little longer nut.
- Output temperature: about 196 ° C
- Agtron: 85-95.
- Time: at the beginning of the first crack.
- Rest: 5-12 days for filter and 10-21 days for espresso.
Every roast and its rest
| Roast | Filter | Espresso |
|---|---|---|
| Cinnamon | 5–12 days | 10–21 days |
| Sure | 5–12 days | 10–21 days |
| City | 3–7 days | 7–14 days |
| City + | 3–7 days | 7–14 days |
| Full City | 3–7 days | 7–14 days |
| Vienna | 2–5 days | 4–10 days |
| French | 2–5 days | 4–10 days |
| Italian | 2–5 days | 4–10 days |
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