2026-07-05 Honduras Finca El Conejo, Catuaí (Organic)
Bean: Honduras, Finca El Conejo, Catuaí, organic Source: [Roaster name] Batch: #1 Green weight: 220g | Roast out: not yet weighed
First run of the FreshRoast SR800 logged through Artisan — see the Coffee Roasting overview for the full equipment list.
Roast
| Temp | Time | |
|---|---|---|
| Charge | 62.7°F | 0:00 |
| First crack | 422.8°F | 9:34 |
| Drop | 476.6°F | 11:42 |
Development time (first crack → drop): 2:08.
Turning point isn’t listed, and the first ~3 minutes of the curve below are noise: the bean-temp probe dipped to negative readings right after charge (clipped off this chart — its y-axis starts at 100°F) and then spiked to 350–370°F twice, both too fast to be real bean-mass heating. Artisan’s computed TP (4.7°F) comes from that dip, not a real reading. The curve settles into a normal profile from about 3:00 on, and first crack / drop below are solid. Worth checking the thermocouple connection or seating before the next roast.
Raw Artisan export: roast.alog.json
Notes
Final roast came out far too dark. Chaff clogged at the top and didn’t pass into the lid — hopefully the chaff collector extension that’s coming will fix that. Also check/reseat the bean-temp probe before the next roast — see the turning-point glitch above.
Cup
Not resting this one — drinking it immediately.