RoastApr 23, 2026Artisan

Eithiopia Dry Process Chelchele Shitaye Abebe

Unknown

Duration5:27

Drop Temp

414°FMedium

First Crack392°F

Batch

100g→89g

11.0% yield loss

This roast landed in the medium roast range — 5:27 total, first crack at 392°F, 78% of total (ideal).

Development at 21.6% of total (body-leaning) — fuller body, softer acidity.

Runaway RoR of 36.0°/min at first crack, with 60% Maillard (extended Maillard).

Roast Curve

5:27 total

Roast curve data, roast profile. 77 data points, sampled every 4 seconds.
Time (mm:ss)	Bean temperature (°F)	Rate of rise (°F/min)
0:02	412	79.3
0:06	383	9.3
0:11	358	-56.0
0:15	336	-113.2
0:20	315	-171.1
0:24	300	-209.9
0:29	288	-241.3
0:33	279	-256.2
0:38	273	-208.3
0:42	269	-164.3
0:47	268	-123.2
0:51	267	-90.8
0:56	268	-60.9
1:00	270	-30.3
1:05	272	-11.7
1:09	275	6.0
1:14	277	15.8
1:18	280	23.9
1:23	284	32.7
1:27	288	37.4
1:32	291	39.4
1:36	293	42.0
1:41	297	42.0
1:45	299	41.3
1:50	302	40.6
1:54	305	39.3
1:59	307	37.4
2:03	311	38.7
2:08	314	38.7
2:12	317	38.0
2:17	320	39.4
2:21	323	40.0
2:26	325	38.7
2:30	329	41.3
2:35	332	40.6
2:39	335	40.0
2:44	338	40.0
2:48	340	38.7
2:53	343	38.0
2:57	345	36.7
3:02	347	34.2
3:06	351	36.8
3:11	353	34.9
3:15	356	34.3
3:20	358	34.9
3:24	361	35.6
3:29	364	36.8
3:33	366	34.7
3:38	369	34.8
3:42	372	35.4
3:47	375	36.8
3:51	377	34.7
3:56	380	34.9
4:00	383	36.2
4:05	386	38.1
4:09	388	36.7
4:14	391	36.2
4:18	393	36.1
4:23	397	37.4
4:27	400	40.0
4:32	403	38.0
4:36	407	41.3
4:41	410	41.3
4:45	412	41.3
4:50	415	41.9
4:54	418	40.7
4:59	418	34.8
5:03	417	25.5
5:08	415	15.4
5:12	416	10.9
5:17	418	10.0
5:21	419	7.2
5:26	415	-4.4
5:30	411	-13.3
5:35	407	-18.4
5:39	405	-20.7
5:41	404	-22.0

Recipe StepsSuggested

17 steps

Drying0:50· 15%

heat 0% → 50%, fan held at 10%, drum held at 90%

Charge

Heat 0%Fan 10%Drum 90%

Charge

Heat 100%

0:14

Heat 45%

Heat 50%

Maillard3:27· 63%

heat 55% → 65%, fan 20% → 90%

dry end

Heat 55%

dry end

Fan 20%

3–5

Fan 30%→50%

3 steps

2:2130%·2:3240%·2:5650%

3:02

Heat 60%

7–9

Fan 60%→80%

3 steps

3:1560%·3:3270%·3:4580%

4:00

Heat 65%

4:06

Fan 90%

Development1:11· 22%

fan held at 100%

first crack start

Fan 100%

DROP 5 @ 27

End roast

Roast Analysis

DTRbody-leaning

21.6%

fuller body, softer acidity

FC Timingideal

78.4%

on-target FC placement

RoR at FCrunaway

36.0°

very high RoR; cut heat

Phase Balance

3%Dry60%Maillard22%Dev

FC at 4:17Total 5:27