Welcome to the IKAWA PRO Profile Library

We're using this space to share a range of our favourite profiles for the IKAWA Pro Sample Roaster; some created by the team at IKAWA, others from customers. 

You are welcome to use these profiles, or take them as start points before making your own adjustments. 

We'd love to know how you get on with them, and if you have profiles you would like to add to the library, drop us a line on bradley@ikawacoffee.com


To view the roast profiles, you will need to download the IKAWA Pro from iTunes, and view the roast profiles on your iPad or iPhone. 

CUSTOMER PROFILES

USCHI ZIMMERMANN, PANAMA VARIETALs | panama MICRO LOTS PROFILES

Uschi Zimmermann is the founder of Panama Varietals, pioneers of sourcing special lots of Panamanian coffee and distributing them to coffee roasters and buyers across the world. 

In our recent blog post, she explains that she develops specific roast profiles for every single coffee that she sample roasts. 

The profiles below are roast profiles she applies to specific coffees sourced by Panama Varietals from various producers, which have different varietals, and processes.

 

RUIZ WASHED GEISHA

CARMEN WASHED CATURRA

HARTMANN HONEY
CATUAI

FERNANDEZ WASHED TYPICA

RUIZ NATURAL GEISHA

CARMEN NATURAL CATURRA

HARTMANN NATURAL MARAGOGYPE

AUROMAR TEKISIC


IKAWA CUPPING DECEMBER 2016

We held our first cupping at our new workshop in December where we cupped some fantastic coffees from Burundi, Ethiopia, Kenya, Guatemala, Costa Rica, Nicaragua, Brazil, Colombia and Panama. Thanks to everyone who supplied the coffees, shared roast profiles and joined us for the cupping. 

For each origin we roasted all the samples using the same profile, profiles are shared below.

The purpose was to evaluate the coffee, rather than the profiles, and some could perhaps be tweaked a little, but have a play with them and let us know how you get on. 

WASHED PANAMA 

Panama Geisha Washed

Panama Geisha Natural

Central American Coffees

Ethiopia Washed & Natural

Kenya Washed


NORDIC ROASTER FORUM

No less than 60 coffees were roasted on the IKAWA Pro Sample Roaster at the Nordic Roaster Forum with different teams entering roasts for an informal competition.  You can read more about the event here.

These profiles were designed for a Colombian coffee from Nordic Approach. 

There's quite a variety of roast profiles here - some better than others, but the winning profile is top one below. In minimalist Scandinavian style, it's quite a simple curve - give it a go and see how you get on. 

 

winning TEAm


CUSTOMER PROFILES

ADAM SHAW, DEEPER ROOTS - DE LA GENTE WASHED GUATEMALA

Adam Shaw is on of the four founders and the Master Roaster of Deeper Roots, a specialty roasting company in Cincinnati.

He developed this profile to roast the washed Guatemalan coffee they buy from partners De La Gente, with whom they have a long lasting relationship. You can read more about it here.

The below roast profiles show the curve in degrees Centigrade (left) and Fahrenheit. Read about how to change this setting here

 

Tumi Ferrer - World Brewers Cup roast - Hunkute

Tumi Ferrer is Head Trainer at Te og Kaffi, who are a leading roaster in Icelandic and an IKAWA customer. 

He used this to roast his championship coffee - a washed Hunkute - for the World Brewers Cup in Dublin 2016. You can read more about it here

 

Rob Hoos - Scaa cupping Guatemala

Rob created this profile for a washed Guatemalan coffee including cultivars Bourbon, Caturra, Catuai, Pache, and Paca, grown at altitude between 1500 -2000 metres. 

Rob was aiming to create a profile that was consistent with the SCAA sample roast criteria.

Rob has written this excellent blog about the theory behind this profile which makes for a great read. We highly recommend his book Modulating the Flavour Profile of Coffee which delves into more theory, breaking down the roasting process into 5 relatively independently controllable sections, it focuses on investigating the mechanisms at work behind flavour development, and developing general trends concerning the shift of the flavour due to that change.

The below roast profiles show the curve in degrees Centigrade (left) and Fahrenheit. Read about how to change this setting here

 

Tim Williams Kenya 50g

Tim uses his IKAWA for sample roasting for his Coffee Sourcing business. He kindly shared this profile in his blog post on our website and we've found it a great start point for many East African coffees. 

Morten Munchow's 'standard roasts' 

Morten has been using an IKAWA Pro Sample Roaster for his research projects within the Department of Food Science at Copenhagen University, and with his coffee consultancy CoffeeMind.  

Despite having different duration and temperature curves, they should both achieve a roast profile of 75 on the Agtron scale.

Try the below roasts with your Arabica beans, then refine accordingly.

Keith Pech's Damarli Estate light roast for Bourbon

Keith is Manager of Damarli Estate producing Gesha coffees in Panama. We met him in Taiwan at the coffee expo there. 

He's written this guest post sharing his insights on the IKAWA, knowledge of the Panama speciality coffee sector and his focus advancing the Estate.

He developed this profile for roasting Bourbon coffee fresh off the farm.

andrew bloostein, Director of coffee for Oren's Daily Roast, New York

"Below is the profile I've been using for Sample Roasting. It’s currently set at 222 degrees Centigrade end temperature, but usually I listen for the end of first crack and push it into cooling mode a little early if needed."

The roast profiles show the curve in degrees Centigrade (left) and Fahrenheit. Read about how to change this setting here

Hatch Crafted - sample profile 

This profile is used by the team at Hatch Crafted for roasting their samples. You can read more about it here.

The below roast profiles show the curve in degrees Centigrade (left) and Fahrenheit. Read about how to change this setting here.

 

IKAWA Team Profiles