Roast 11 vs Roast 12 — Brazilian Naturals A Diagnostic Cupping

Описание: This video is a diagnostic cupping of Roast 11 and Roast 12, two Brazilian natural coffees roasted on the Gene Café CBR-301.

Both roasts were done after gaining a better understanding of how natural-process coffees behave on this roaster, particularly where first crack can be quiet, ambiguous, or unreliable. Rather than chasing sound, these roasts were guided by time, colour, aroma, airflow behaviour, and weight loss.

This cupping is not about flavour notes, scoring, or deciding which coffee is “better”.
It exists to answer a much simpler question:

When crack isn’t clear, does a calmer, more structured roast approach still hold up in the cup?

The cupping is deliberately simple:

Two coffees only (A/B)

Standard ratio
Focus on body, balance, and finish
No performance, no expertise claims

Evaluation is kept separate from roasting to avoid bias. The goal is to check whether repeatability and confidence are starting to appear — not to chase excitement.

Cupping details

Coffee: Brazilian naturals
Roasts: Roast 11 vs Roast 12
Water: 150 ml per cup
Ratio: ~1:16–1:17
Focus: structure over descriptors

Part of the series

This video is part of Coffee | One Roast at a Time — a project documenting learning through repetition, restraint, and honest observation rather than optimisation or authority.

If you’re interested in:
home coffee roasting
Brazilian natural coffees
the Gene Café CBR-301
first crack audibility
learning coffee without hype

you’re in the right place.

Chapters

01:09 Why this cupping exists
05:12 Setup & recipe
07:56 Breaking the crust
09:50 Tasting & structure
13:16 Comparison & reflection