Roast Along- Panama, Hacienda La Esmeralda, Gesha

Lets roast Gesha! Derek walks us through the new Gesha from Hacienda La Esmeralda, talks about the work he has been doing with this very special coffee, and then goes into a roast with a profile he has been dialing in. After the roast Derek wraps it up with cupping this roast against a few other roasts of the Gesha. This video is filled with great information and offers a great jumping off point for roasting this special coffee.
Panama-Hacienda La Esmeralda, Gesha: millcityroaste...
500 g Roaster: millcityroaste...
Want to learn more about roasting? Visit: millcityroaste....
Want to learn more about roasters? Visit: millcityroaste...

[@maxlee6676]

FINALLY a full screen video!!! thank you.

[@BrinkHouse]

I wish every roast along finished w/ this kind of detail on the cupping table. Really seeing how actions on the roaster translate to the cup. Awesome as always, Derek!

[@michaelk1772]

Thank you for a very informative video. As a home roaster I've learnt so much from watch you. Keep up the great work it very much appreciated.
Cheers from Australia.

[@elboincc]

That! That right there is the level of passion, and obsession, and attention to detail that you know exists in the world whether it is among film editors working on a movie, basketball coaches getting ready for a big game, lawyers getting ready for a closing argument, or artisan coffee roasters preparing for their next roast. They can't sleep the night before, they are thinking and planning of what they are going to do, and when the moment comes they go into full-on professional mode. You know that this is happening all over the globe every day, among true artists who love what they do. To see it play out is great to watch. Thank you for the video and the channel. I am a mere home roaster trying to learn from the pros so I appreciate all that you provide. Cheers!

[@Poundy]

totally appreciate the detail you went into post-roast. As we all know, that's the point where a roast becomes actionable, so highlighting your balance, and your findings, makes the process much more rounded and complete, thanks @Derek !

[@keithpoolehomecoffeeroasti489]

Great video, thanks for the post-roast breakdown. Yes, blind cupping!

[@CoffeeChannel]

I got to sample a Panama La Esmeralda Gesha a while back. Very tasty. I loved it.

[@evanpiepenbrink4252]

Thanks for adding the weight loss, I am going to roast a La Esmeralda natural Gesha soon so this was somewhat helpful.

[@TheKINGARTHUR2]

You are in for a treat! Panama Geisha. We had their 2019 Best of Panama sample and was amazing. Looking forward to your cupping comments

[@norscoffeeroastery]

Thanks for this great video...

[@Procent_]

Thank you for horizontal video!

[@heatherens6941]

Hi there, great video, thank you. I was wondering how you are calculating the ROR as you roast? What equation are you using?

[@MillCityRoastersMN]

Change in degrees Fahrenheit over a 1 minute interval?

[@DingleBerryMTB]

Oh man, need to re-watch this using C not F. lol

[@prtzy]

Hey Derek/Mill city team, was the airflow set to max throughout on this?

[@MillCityRoastersMN]

No.

[@prtzy]

@@MillCityRoastersMN Sorry, I meant the drum rpm. Was it maxxed?

[@MillCityRoastersMN]

@@prtzyalso, no.

[@qqqqqqqqqqqqpppppzzz]

You mention ending temp of 405⁰F but don't you know your 1C temp by chance?

[@boxiencosiboxiencosi]

For the good of the whole world: use C 🙏

[@MillCityRoastersMN]

Javier, all readings across machines are subtly different because of differences in machines, including thermocouple types and airflow characteristics. Don't worry about our temperature readings, concern yourself with the event times and development periods. Whether in Celsius, Fahrenheit, or Kelvin, your temperature readings will not be the same as ours, but green/yellow transition, first crack, and your post first crack development time should be easily matched for very similar results.