Mastering Roasting Profiles with Kaffelogic's Expert Guide
What is a roast profile?
The Basics: The Three Phases of Roasting
Roasting becomes much easier to understand if you think of it in three phases.
Coffee roasting can be broadly divided into three phases based on the changes that occur inside the beans.
Once you understand the role of each, you will be able to see the aim of the roasting (acidity, sweetness, richness).
1st: Drying phase
(Green beans → Dry beans)
This is the time to remove the moisture from the beans . The appearance changes from green to yellow. The aroma is reminiscent of hay and grain. This is still the pre-flavor stage, and the foundation for roasting is prepared.
Dry Phase
Here are the key points to remember!
What are you doing?
👉Time to remove moisture from beans
- Appearance: Green → Yellowish
- Aroma: Hay and grain-like
- It still doesn't taste like coffee
🔑This is the preparation
- I'm lighting the fire
- The flavoring hasn't started yet
💡 For example, 👉 while heating a frying pan
2nd: Maillard Phase (MAILLARD)
This is the time when the sugars and amino acids begin to react and develop a rich aroma and sweetness . The aroma of bread, biscuits, and nuts begins to emerge, and the coffee begins to have a distinctly "coffee-like" flavor.
This phase creates the balance of flavor (sweetness and richness).
Maillard Phase
This is the key point!
What's going on?
👉Sugars and amino acids react to create aroma and sweetness
- Appearance: Yellow → Light brown
- Aroma: bread, biscuits, nuts
- You start to feel, "Oh, it tastes like coffee."
🔑Time to create the flavor base
- sweetness
- Richness
- balance
💡 For example, 👉 the stage when bread is baking and the delicious aroma comes out.
3rd: Development Phase
After the first crack, it is time to decide how far to develop the aroma and flavor . The roast character (light to dark) is decided here, and the roaster's intentions are most clearly reflected.
Development Phase
This is the key point!
What's happening here?
👉How far should the finished flavor be developed?
- 1 Goby occurs
- Final adjustment of acidity, sweetness, and bitterness
- The roasting character is decided
🔑The time when the roaster's intentions are most apparent
💡 For example, 👉 the time it takes to decide how "done" a steak is.
*Important* What is 1 Goby (First Crack)?
The first crack is when you hear a "crackle, crackle " sound during roasting. This occurs when the internal pressure of the beans increases and they crack, signaling that the flavor development has begun .
- 1. Before the Goby : Preparation (Dry to Maillard)
- After the first crack : Finishing (development) = final adjustment of flavor
In the beans?
- The water is almost gone
- Internal pressure increases
- The beans crack open
👉The moment when roasting "starts to move towards completion"
KL CLASSIC
- Kaffelogic's standard profile -
KL Classic is the default (basic) roast profile that comes standard with Kaffelogic .
This is the profile that most honestly reflects Kaffelogic's roasting philosophy.
It is also used as a troubleshooting reference.
It's the starting point for everything, something you can return to when you're lost.
The concept of this profile
KL Classic is designed as a medium to dark roast that is easy to enjoy on an everyday basis.
- Easy to balance sweetness, richness and bitterness
- Less burnt or sharp edges for a consistent finish
- Supports a wide range of applications, from hand drip to milk-based coffee
"Make sure your daily coffee tastes delicious"
This is the standard roasting design for that purpose.
KL Classic for first timers
The KL Classic is perfect for those roasting with Kaffelogic for the first time.
It's a safe starting point.
- No need to worry about choosing a profile
- Easy to understand the roasting process
- Easy to understand the difference from other profiles
By starting with the KL Classic, you will naturally acquire the basic rhythm and philosophy of Kaffelogic roasting.
Positioning of KL Classic
KL Classic is
This profile is not a "finished product" but a "standard."
By using this profile as a reference,
- Differences in taste depending on the profile
- Roast design direction
- What should we change next?
becomes easier to understand.
summary
KL Classic is the origin of Kaffelogic roasting.
This is a standard profile that you can always return to when you are unsure or want to learn more.
KL EXPLORER
- Comparison and discovery profiles as the next step -
KL Explorer is one of the standard profiles in Kaffelogic .
Another starter profile tweaked based on the KL Classic.
If KL Classic is the "standard and origin,"
KL Explorer is your gateway to making a difference .
The concept of this profile
KL Explorer is
It is designed to make it easy to experience how changing the profile affects the roasting results.
- It's easy to compare the roasting process with KL Classic.
- You can roast while being aware of changes in flavor
- A great starting point for exploring new roast styles and flavors
This profile allows you to naturally understand that even if the same beans are used, the aroma, sweetness, and overall impression will change depending on the profile.
Profiles for learning and discovery
KL Explorer is
"Changing the roasting settings can really change the impression."
This is a profile for learning and experimentation that will give you insights into the following:
After getting a grasp of the roasting standards with KL Classic, the next step is to use KL Explorer, which will give you a more three-dimensional view of Kaffelogic's profile design philosophy.
Recommended for:
- Those who have become accustomed to roasting at KL Classic
- Those who want to learn about roasting while being aware of differences in taste
- Those who want to start searching for their favorite roasting style
KL Explorer's positioning
KL Explorer is
This profile is not for the purpose of providing answers , but rather for the purpose of understanding the differences .
The insights gained through this profile will lead to the next profile you choose and your own roasting style.
KL Washed & Natural
- A starting profile that brings out the unique characteristics of washed refinement -
KL Washed & Natural is a profile that comes standard with Kaffelogic and is compatible with both washed and natural beans .
While KL Classic and KL Explorer aim to set the standard for roasting and to help you discover the differences,
This profile is designed as an entry point to roasting that takes into account the bean refining method .
The concept of this profile
Washed and natural coffee beans differ in their condition and flavor.
KL Washed & Natural takes these differences into account, but is designed to be balanced so that it is easy to use with either refining method .
- Both clean and sweet
- Stable progress without excessive burn-in
- The difference in the refining method is easily noticeable in the finished product.
Recommended for these uses
- I want to compare the difference between washed and natural
- A great starting point for trying new beans
- When you want to discern the unique characteristics of beans
By using this profile, you will naturally gain a perspective on how to incorporate differences in beans into roasting .
KL Washed & Natural's Positioning
This profile is not designed to help you decide on one or the other, but to help you understand the beans. Even if you use the same profile, the aroma, sweetness, and impression will change between washed and natural. Understanding these differences will help you choose your next profile and create your own roasting design.
summary
KL Washed & Natural is a profile that incorporates the perspective of refining methods into roasting.
This is an important step to gain a deeper understanding of Kaffelogic roasting.
RTD PROFILE
- Profile for enjoying immediately after roasting -
RTD (Ready To Drink) is a profile that comes standard with Kaffelogic and is designed for consumption shortly after roasting .
It is designed with the realistic scenario in mind, where you want to enjoy your coffee as soon as possible from the day it is roasted.
The concept of this profile
Generally, roasted beans are often left to rest (degass) for a few days before drinking.
RTD aims to minimize that wait time .
- The flavor profile is easy to grasp even immediately after roasting.
- Balanced for easy drinking from an early stage
- Designed to prevent excessive gas sensation
This is a profile that makes it possible to "grill it and drink it."
Expected drinking time
RTD coffee is best brewed 1 to 3 days after roasting .
- I want to try freshly roasted coffee
- I want to serve it immediately at events or for guests
- When you run out of beans
This is a profile that can be used easily in situations such as the following.
Recommended for:
- Those who want to drink coffee immediately after roasting
- Those who want to proceed with test roasting at a good pace
- Those who value practicality for everyday use
RTD positioning
RTDs are
This is not a profile for "waiting for the perfect drink," but a profile for "enjoying this drink now ."
By focusing on the speed and practicality of roasting, Kaffelogic makes roasting more accessible and easier to continue.
summary
RTD is a practical profile that connects roasting with everyday life.
By making your desire to "drink it now" come true, you can enjoy roasting more freely and casually.
REST PROFILE
- A profile that is rested and perfected -
CUPPING
- Profiles for evaluating and understanding beans -
CUPPING is a standard feature of Kaffelogic .
This is a roasting profile for the purpose of evaluating and verifying coffee beans .
While RTD and REST profiles focus on "when to drink," CUPPING is designed to let you know "what kind of beans these are."
The concept of this profile
The CUPPING profile is designed to express the character and characteristics of the beans as directly as possible.
- It is easy to understand trends in production areas and varieties
- It's easy to see the flaws and negative aspects
- It is easy to create standards to determine the direction of roasting.
Before creating a flavor, we first need to understand the beans. This is the profile for that purpose.
Expected usage
CUPPING is
After roasting, it is crushed and
It is based on cupping , which involves pouring hot water over the body.
- When evaluating new green beans
- Early roast testing
- When you want to create criteria for profile selection
It is useful in situations such as the following.
Recommended for:
- Those who want to fully understand the individuality of beans
- Those who want to roast coffee not just by feeling, but also by having a basis for judgment.
- Those who want to use this to design their next roast.
CUPPING's positioning
CUPPING is
This profile is not "to make it taste good" but "to make it taste good."
The insights gained from this profile will form the basis for your next profile and roast design.
summary
CUPPING is a profile that creates a starting point for roasting.
By getting the beans right, Kaffelogic roasts become more intentional and repeatable.
DECAF
- Dedicated profile tailored to the characteristics of decaffeinated beans -
DECAF is a roasting profile designed specifically for decaffeinated beans and comes standard with Kaffelogic .
Decaffeinated beans have undergone a process to remove the caffeine, so their moisture content, texture, and reaction during roasting are different from regular green beans.
The DECAF profile is designed with these characteristics in mind, aiming for a stable roast and robust flavor expression .
The concept of this profile
If you use a general profile,
With decaf beans
- It gets overcooked
- The flavor becomes flat
- It's hard to get close to the desired taste
Things like this are more likely to happen.
DECAF aims to achieve just the right amount of roasting , taking into account the quick reaction and heat transfer that are unique to decaffeinated coffee.
- Easy to prevent burning
- It's easy to sense the sweetness and richness
- Even with decaf, it's hard to feel unsatisfied
Expected usage
- I want to enjoy coffee even at night
- Situations where you want to avoid caffeine
- Even with decaf, I don't want to compromise on taste.
This is a profile that can be used with confidence for the following purposes:
Recommended for:
- Those who want to roast decaffeinated beans consistently
- Those who want to prioritize flavor even with decaf
- Those who want to reduce mistakes with a dedicated profile
DECAF's position
DECAF is a profile created based on the idea that "special beans require special design."
This is an option that allows us to properly approach decaf coffee as a type of coffee, rather than treating it as an exception.
summary
DECAF is the standard for deliciously roasting decaffeinated beans.
With Kaffelogic, you can achieve a satisfying cup of coffee without the caffeine.
ROBUSTA
ROBUSTA
- Dedicated profile tailored to the characteristics of Robusta -
ROBUSTA is a dedicated profile that comes standard with Kaffelogic and is designed to roast Robusta (Coffea canephora) beans .
Robusta beans differ greatly from Arabica in terms of their chemical composition, bean hardness, and reaction during roasting , making them difficult to achieve the desired flavor with the same profile.
The ROBUSTA profile is designed based on these unique characteristics of Robusta, aiming to achieve a consistent roast and create a flavor that suits the intended use .
The concept of this profile
Robusta is generally
- Bitterness is likely to occur
- Strong body
- Mild acidity
It has the following characteristics:
The ROBUSTA profile does not suppress these characteristics, but rather aims to create a balanced progression that makes the most of Robusta's unique characteristics .
- It is less likely to be heavy or bitter.
- Easy to express the body feeling beautifully
- Suitable for espresso use
Expected usage
- I want to roast Robusta beans by themselves.
- Use it as a base for blending
- I want to emphasize crema and body.
This is a profile that can be used with confidence in situations such as the following.
Recommended for:
- Those who want to roast Robusta beans correctly
- Those who want to learn roasting methods that are different from Arabica
- Those who want to broaden the scope of blend design
ROBUSTA's positioning
ROBUSTA is a profile that helps you "understand Robusta as Robusta."
By taking a step away from Arabica standard roasting and adapting the design to suit different bean types, roasting options are further expanded.
summary
ROBUSTA is the standard for bringing out the potential of Robusta beans.
With Kaffelogic, Robusta can also be roasted with purpose.
SUPER DARK
- A profile for clearly aiming for a dark roast -
SUPER DARK is a standard feature of Kaffelogic .
This roast profile is designed with a clear goal of producing a dark roast .
If KL Classic is the standard that emphasizes everyday balance, SUPER DARK is the choice for those seeking a distinct, dark roast expression .
The concept of this profile
SUPER DARK is not just a "long burn" profile.
- The bitterness and smokiness characteristic of dark roasts
- Strong body feel
- Progression that suppresses unnecessary roughness and burnt feeling
It is designed with this in mind, aiming for a flavor that stands out as a dark roast .
Expected taste
- Moderate acidity
- Rich and heavy mouthfeel
- Bitter and clearly deep roasted flavor
It also goes well with milk,
It is also suitable for espresso, cafe au lait, and milk-based drinks .
Recommended for:
- Those who like dark roasts
- Those who don't like sour tastes
- Those who value bitterness, richness, and weight
SUPER DARK's positioning
SUPER DARK is a profile that clearly indicates your intention to choose a dark roast .
It is specially designed to pursue the perfection of dark roasts, with evaluation criteria different from those for light and medium roasts.
summary
SUPER DARK is a profile designed to "target" a dark roast .
With Kaffelogic, you can intentionally choose a dark roast to suit your preferences and purposes.