My First Roast: What Happened with My Beginner Roaster?

When I first got my new roaster, I didn’t plan to share the very first batch. I used a basic Brazilian base blend — nothing special — and the goal was simply to test the machine, not make great coffee. But friends, classmates, and forum users wouldn’t let it go. They called, messaged, posted — everyone wanted to know how it turned out. So here’s the real story of those first two roasts.

The short answer? I roasted two batches: 500g dropped at first crack fading into second crack (lighter), and 300g held through more second crack (darker). After 24 hours, the darker one performed more predictably in an espresso machine, while the lighter one was unstable and the flavor was, as expected, just that of a basic blend.

Why I Roasted Brazilian Base Beans First

I chose a Brazilian base blend for my first roasts purely for practical reasons. It wasn’t a single origin or a high-scoring specialty lot — it was a functional blend often used in commercial espresso. That meant it was forgiving, consistent, and unlikely to punish me too harshly as I figured out airflow, heat application, and drum speed on a machine I’d never used before. It wasn’t about flavor discovery; it was about machine testing.

How I Roasted the Two Batches

I ran two separate roasts:

• First batch: 500g batch, dropped at the start of second crack (a lighter roast, likely City+ to Full City range).
• Second batch: 300g batch, held through more of second crack (a darker roast, likely Full City+ to Vienna range).

The smaller batch went slightly deeper into the roast, as intended. I didn’t track time or temperature in detail that first time — the focus was on getting through the roast cycle without stalling or scorching. Both batches were dropped and allowed to rest. I didn’t have precise control settings documented, but the difference in roast colour and development was obvious.

What the Coffee Tasted Like After 24 Hours

Twenty-four hours after roasting, I tested both batches. The first attempt was with an espresso machine. The lighter 500g batch was unstable — uneven extraction, spluttering shots, and inconsistent flow. The darker 300g batch fared better. Still, the flavours were muted. As expected for a base blend, there were no standout origin characteristics. No bright acidity, no complex fruit, no floral notes. Just a straightforward, nutty, slightly chocolatey profile typical of Brazilian blends. No unpleasant flavours, but nothing remarkable either.

I also tried a French press with the same beans the next day. Again, the darker roast produced a more balanced cup — smoother body, clearer roast tones, and more stability overall. The lighter roast still tasted a bit raw, with slightly grassy undertones and less defined sweetness.

Frequently Asked Questions

Why did the roaster’s first batches use a Brazilian base blend?

The author chose a Brazilian base blend for the first roasts because it’s a simple, stable, and forgiving coffee often used in espresso blends. It doesn’t have delicate flavours that could mask roast issues, making it ideal for testing a new machine’s heat application, airflow, and consistency without the pressure of highlighting origin traits.

Did you track roast time or temperature for those first batches?

No, the article states that precise time, temperature, or roast profiling was not recorded during the first roasts. The focus was simply on completing the roast cycles and observing the outcomes, especially the differences between a lighter and a slightly darker roast.

What roast level is ‘’ and ‘’?

‘’ means dropping the beans just as second crack begins or with only a few pops (a lighter roast, likely Full City). ‘’ means dropping the beans while second crack is in progress, usually resulting in a darker roast (likely Full City+ to Vienna).

How did the two roast levels perform in the cup?

After 24 hours, the darker roast (300g, deeper into second crack) produced a more stable and balanced cup, especially in espresso. The lighter roast (500g, first crack into early second crack) was more unstable, with uneven extraction and less clarity. Both were described as basic, with no outstanding flavour notes.

Why was the espresso unstable on the first day?

The lighter roast showed unstable espresso extraction on the first day, with channeling and inconsistent flow. This is common with freshly roasted beans, especially when the roast level is lighter and the beans haven’t fully degassed. By the next day, the shots improved, but the blend still lacked complexity.

What brewing methods were used to test the roasted beans?

The author tested the beans using an espresso machine and a French press. The espresso showed more noticeable differences between roast levels, while the French press highlighted the smoother, more balanced profile of the darker roast. No other methods like pour-over or AeroPress were mentioned.

Recommended FrontStreet Brazilian-Style Blends for First Roasts

If you’re testing your roaster or just getting into Brazilian coffees, try FrontStreet Coffee’s Brazil Queen Manor — a medium to medium-dark roast offering notes of caramel, hazelnut, and soft sweetness with a balanced body. For a classic espresso foundation, their Classic Blend uses Brazilian beans alongside others to deliver a rich, full-bodied shot with chocolate and nut tones. Both are excellent for experimenting with roast levels and espresso setups. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.