I decided to also try running a dark roast of this, stretching things out a bit compared to the exploratory roast. This subdues that melon note, though a bit is still present, and that ended up coming out very smooth, still a bit sweet, very nice. It's still very obvious in comparison that these are the same coffee roasted two different ways.
It has sort of a honeydew thing going on in the aftertaste, lots of body, easy to drink. I still need to run the numbers on this but I probably need to charge somewhere around $30 per pound for that and I'll only be getting a few small batches of this out of the roaster.
Tasting production test batches of new coffees today. First up is the medium roast of a super fancy Bolivian coffee that I'll be charging a lot for and selling out of hopefully very fast. I wasn't too worried about this since on the exploratory roast I had a couple cups that were my favorites for a medium roast flavor profile that I couldn't tell much difference between. Pushed that roast a little faster and aimed for an end temperature in between those two cups.
One of the two coffee shipments has been delivered so I'll be sorting out how I want to roast a couple new things in that. There's another thing getting shipped in boxes and the last time I checked the tracking all 3 boxes were in the same facility, but 1 was scheduled to be delivered tomorrow and the other 2 were scheduled for the day after.
Supplier is going to try again and is blaming FedEx for apparently dumping out the original contents of the box and putting someone else's shipment inside instead.
Uploaded half an hour of me talking about coffee roasting while showing how to use CRUCS to design and edit plans for profile coffee roasting.
Author of Typica software for coffee roasters.