IKAWA PROFILE LIBRARY

FOR IKAWA SAMPLE ROASTER


Roast any of the profiles below with your IKAWA Sample Roaster.
They have been created by roasters, barista champions, farmers, researchers and others all over the world.

This is our library – profiles that you share privately don’t get uploaded here – and we’ll continue to add to it. We’ve found it useful to use these as a ‘start point’ to try, then adapt from, based on your tastes and coffees you’re roasting.

Give us a shout with any feedback, or to share a profile of your own – support@ikawacoffee.com

To open these profiles, you must be using a device with the IKAWA Pro app installed.

Note: these profiles are for the Sample Roaster only and are not compatible with the IKAWA At Home system. 

USER FAVOURITES

Some of our most downloaded profiles:

TIM WENDELBOE

Tim Wendleboe Tamana Colombia 50g

“I have a standard profile that I use whenever I am unsure about the coffee that I am roasting. I like to keep it simple and this particular profile has worked on many different coffees from many different origins. It is made for 50g samples.”

Read more from Tim here.

ROB HOOS

Rob Hoos Sample Roast Profile

This profile is designed to match the key stages in the roast – drying, browning, first crack and development, allowing you to translate insight here to your production roast.
More from Rob Hoos here

WINNER CHICKEN DINNER

Nordic Roasters Forum 2016 - Winner Winner Chicken Dinner

During the Nordic Roaster Forum, our Sample Roasters were used for a roasting comp on Colombian coffee from Nordic Approach.
This is the winner from Talor Browns’s team, in typical minimalist Scandinavian style!

IKAWA PRO APP PROFILES

IKAWA 2018 SAMPLE ROAST 1

A great go-to profile for Central and South American coffees. A steady heat application over 6 minutes creates an even development on most coffees, revealing sweetness and acidity but not interfering with the clarity of the cup. 

IKAWA 2018 SAMPLE ROAST 2

A 5 minute roast that works well for many washed East African coffees, especially those from Ethiopia and Kenya.

IKAWA GEISHA UK BREWERS CUP

IKAWA Roast Profile Geisha UK Brewers Cup

The roast that our technician, Lorenzo D’apolito, used to roast his UK Brewer’s Cup coffee, which helped him place 4th overall in 2018. The geisha that Lorenzo used was a natural process from Finca Auromar in Panama.

IKAWA GEISHA UK BREWERS CUP INLET

The inlet temperature sensor version of the roast that our technician, Lorenzo D’apolito, used to roast his UK Brewer’s Cup coffee, which helped him place 4th overall in 2018. The geisha that Lorenzo used was a natural process from Finca Auromar in Panama. Note: Inlet Temperature Sensor profiles are only available on the PRO V3 model of our Sample Roaster.

THE TIM WILLIAMS PROFILE

Tim Williams Kenya 50g

The classic. Tim William’s created this early in our history for coffees from East Africa and helped us show off the capabilities of the IKAWA Sample Roaster. Since then, this profile has gone out on each version of the IKAWA PRO App and been iterated on around the world!

ESPRESSO & WBC

This year we were surprised and very proud to find out that 4 competitors at WBC Seoul used the IKAWA Sample Roaster for their competition espresso roasts. Even more so when Ben Put and Kyle Ramage both placed in the top 6 in the world.

BEN PUT – WBC 2017 ROAST

Ben placed 4th in the world using this profile for his espresso. He used an experimental washed geisha from 90+ in Panama that had notes of orange blossom, grapefruit, cane sugar and date.

KYLE RAMAGE – WBC 2017 HONEY

Kyle Ramage placed 6th in the world at  WBC 2017 and used this profile for his espresso course. The coffee was a geisha and had notes of jasmine, citrus and cherry.

ANDRÉ EIERMANN WBC 2017

Not only did André roast his coffee on stage at WBC 2017, he was 2nd after round 1 of the competition. He used a washed geisha from Honduras in his routine which had notes of peach, yellow plum, bergamont and orange.

KYLE RAMAGE – WBC 2017 NATURAL

Kyle placed 6th in the world and used this profile for his milk beverage course, using a natural process of his geisha coffee.

IKAWA ESPRESSO ROAST 1

A little more traditional, but very balanced, espresso roast. More roast flavour in this than in the WBC profiles, but it performs really well in a lot of conditions.

SCA LECTURE: GEOFF WOODLEY

“Designed to be both honest and respectful to the coffee and simultaneously  sweet, easy to work with and delicious with milk. It has a significant amount of development, I like espresso to be distinctly different than filter coffee. I also keep in mind that 80-90% of espresso based drinks sold in a cafe are mixed with milk or milk alternatives. It’s lower in acidity, higher in body and still truthful to the green coffee.”

SCA LECTURE: BEN PUT

“One thing that roasting on the IKAWA has highlighted for me is that you roast to your grinder. I approached this profile to know that I was extracting a certain percentage with my grinder and my brew ratio. I started with some profiles I have used in the past for Colombian sample and then started to play with length of roast, adjusting Maillard time and development.”

SCA LECTURE: TONY QUERIO

“I approached this as if I was approaching it for my cafe’s purposes. We don’t often have a coffee that is a dedicated single origin espresso. On the cupping table, a coffee will just be obvious that it will be a great espresso. I started with a sample roast I use and then focused specifically on adjusting the Maillard phase for this roast.”

SCA LECTURE: JEN APODACA

“I wanted a really bright, bright acidity and most of that comes from the fact that I wanted more of a long shot espresso. I enjoy playing with the airflow. I decreased the fan speed at yellowing which increases heat transfer, then made it rise towards the end of the roast for smoke abatement. I kept the same amount of post-crack development as the sample roast to make sure the acidity popped.”

GENERAL PROFILES

These profiles can be used as general start points that can be applied to a range of coffees.

MORTEN MUNCHOW

Profile from Morten of CoffeeMind, designed to achieve a 75 Agtron roast colour quickly, for most washed Arabica

MORTEN MUNCHOW

Another from Morten, designed to achieve a 75 Agtron roast colour for most washed Arabica over a longer period.

MERCANTA UK

Mercanta General Purpose Sample Roast 17

One sample roasting theory is to roast all coffees the same, and evaluate the quality from the same roast – here’s a profile to try developed by Stephen Cornford of Mercanta UK

TIM WENDELBOE

Tim Wendleboe Tamana Colombia 50g

“I have a standard profile that I use whenever I am unsure about the coffee that I am roasting. I like to keep it simple and this particular profile has worked on many different coffees from many different origins. It is made for 50g samples.”

Read more from Tim here.

IKAWA SAMPLE ROAST 1

A general but very solid beginning for many sample roasting operations. 

IKAWA’S WOC | BURUNDI

IKAWA World of Coffee Burundi Long Miles

We have this beautiful Burundi Coffee from Collaborative Coffee Sourcing / Long Miles in Burundi and use this profile for it at WOC.

SCA UKRC 2018 STANDARD

IKAWA is the official Sample Roaster of UK Roasting Championships. This profile was developed by John Thompson of Coffee Nexus as an option for competitors unfamiliar with an IKAWA. Its designed to replicate a traditional drum roast with low airflow at the start, and drop off in airflow after first crack.

CENTRAL AMERICA

ADAM SHAW

Adam Shaw SCAA Guidelines 2017

Good start point for most Central American washed Arabica coffees, based on SCA sample roast conventions.
Read more here

ROB HOOS

Rob Hoos Sample Roast Profile

This profile is designed to match the key stages in the roast – drying, browning, first crack and development, allowing you to translate insight here to your production roast.
More from Rob Hoos here

NINETY PLUS

90Plus Best of Geisha Natural at SCA

We used this profile on a Best of Ninety Plus Natural Geisha at SCA Seattle 17.
This is a sample roast profile so it will come out light and bright.

KEITH PECH

Keith runs a farm in the Boquette region of Panama. This profile is used to roast Bourbon samples when they’re super fresh.
Read more from Keith here

IKAWA | PACAMARA

Panama Pacamara 40-50g.
Due to the large bean size of Pacamara, we used smaller quantity to achieve an even roast

IKAWA | NICARAGUA

Nicaragua – High Altitude.
Longer than you might expect at 205 degrees C to reach first crack and allow sufficient development time – this high altitude / density coffee needed it.

SOUTH AMERICA

IKAWA’S WOC | COLOMBIA

Sample Roast profile designed for 50g of high altitude washed Colombian coffee from Caravela.
Come try it at Booth J1

WINNER CHICKEN DINNER

Nordic Roasters Forum 2016 - Winner Winner Chicken Dinner

During the Nordic Roaster Forum, our Sample Roasters were used for a roasting comp on Colombian coffee from Nordic Approach.
This is the winner from Talor Browns’s team, in typical minimalist Scandinavian style!

IKAWA | BRAZIL MOGIANA

This roast profile is outstanding for sample roasting coffees from Brazil, specifically pulped natural coffees. It provides a good insight into the potential of the coffee in a nice and tidy 5 minutes.

AFRICA

TIM WILLIAMS

Tim Williams Kenya 50g

Tim shared this profile back in 2015 and it’s been a great start point for so many different profiles. It was designed for 50g of washed Kenya.
Tim is over in Melbourne now running Bureaux Collective who represent IKAWA For Professionals in Australia.

TUMI FERRER

Tumi Ferrer Brewers Cup Hunkute

Tumi from Te og Kaffi used this profile at World Brewers Cup 2016 for a washed Hunkute Ethiopian coffee which you can read about here.
We know of other ‘champions’ who’ve roasted on IKAWA at competitions, but don’t have many of the profiles!

IKAWA | ETHIOPIA NATURAL

IKAWA Natural Ethiopia Medium Roast

Developed for Natural Ethiopian coffee, 50g. This profile takes the coffee to a slightly darker roast than some people like for sample roasting, but nice curve to adapt for natural coffees.

DALE HARRIS KENYA MWENDIA

We were happy to support former World Barista Champion Dale Harris with his interactive discovery installation ‘Flavour Pathways’. It explored the complexities of flavour and how we taste coffee, and was based off his WBC winning presentation. He enlisted to assistance of a few labs to analyse the compounds in the roasted and brewed coffees, and how they were absorbed by the mouth and nose. Serious science! The analysis was all done on IKAWA roasted coffee, which used this profile. Read more on Flavour Pathways here.

OTHER ORIGINS

IKAWA | YEMEN HARAAZ

If you’re lucky enough to have any Yemen Haraaz to roast, try this profile. Or test it on any other coffees!

IKAWA | JAMAICA BLUE MOUNTAIN

High energy sample roast profile, which we settled on after iterating from a profile for a high altitude Ethiopian coffee.

ROBUSTA

IKAWA | UGANDA ROBUSTA

Note: the roast tends to be on the medium darker side of things… Recommend to stop the roast when desired according to DTR.

JOHN THOMPSON | ROBUSTA

Sample roast for robusta coffee. John Thompson has extensive experience in coffee, including acting as a Head Judge for Cup of Excellence.

Give us a shout with any feedback, or to share a profile of your own – support@ikawacoffee.com