OVER TO TUMI:
“We use the roaster at Te og Kaffi when we receive samples and are evaluating coffees to buy.
We also lay out some blueprints of how the coffee should be roasted on the production roaster using insights from charge temp, approx. 1st crack temp, Development Time Ratio (which are on the IKAWA Pro App) – this allows us to plan the production profile before we start roasting. It has saved us a lot of cost, and given us more freedom to explore the possibilities of each green coffee.
For my World Brewers Cup presentation, I received a few dozens of samples, all of them splendid coffees. I roasted all of them on the IKAWA Pro and then cupped them and eventually chose a brilliant coffee from Sidamo, Ethiopia, from a coop called Hunkute. Roasting all of these samples was a really good practise for me in understanding the essentials in roasting, and the consistency and reliability of the IKAWA helped me make sense of which changes led to a particular outcome.
I would normally use the IKAWA for sample evaluation and flavour profiling, but for the Brewers Cup I decided to roast my competition coffee on the IKAWA too. I realised the whole time that I was taking a big risk by roasting freshly for the competition. I practised at home with the coffee as fresh as 1 hour off roast to give me an idea of what to expect.”
This is Tumi’s roast profile on the IKAWA Pro App, to open it, you will need to view from iPad / Phone with our app installed.