When we first released these features on our Pro100x, we didn’t yet know the full potential of the data that resulted from them. We took it upon ourselves to learn from our user community, expand the research, and keep delivering boundary-pushing roasting technology.
Recently, we launched the IKAWA Pro50x, further expanding our X Series, as well as our research and development of the IKAWA Humidity Sensor and the Moisture Release Graph.
When we first released these features on our Pro100x, we didn’t yet know the full potential of the data that resulted from them. We took it upon ourselves to learn from our user community, expand the research, and keep delivering boundary-pushing roasting technology.
We asked Dario Scilipoti, the founder and head roaster of Bluebird Coffee Roastery in South Africa, how he makes use of the data and technology behind our X series. Read on below to learn about his own experience.
The Pro100x caught my attention for two reasons: firstly, the ability to have the machine automatically mark first crack and end the roast after a specified time, and secondly, the humidity release curve. The 100x uses a moisture sensor to determine when the first crack starts. This is the best way to consistently mark FC, as the event occurs when the coffee seed physically cracks and releases moisture.
Once the roast has ended, a graph depicting actual moisture loss and the rate of moisture loss can be viewed. This is new information, and with new data comes the opportunity to improve our knowledge around what is happening to coffee during the roasting process—and, with this knowledge, hopefully, we can become better coffee roasters.
After a few months of use, I’ve learned two main lessons from the Pro100x:
1. By paying attention to the peak rate of moisture loss at the beginning of a roast and how long that peak lasts, I may choose to apply maximum energy earlier or later in a production roast. A coffee with a lower, longer peak may benefit from more energy earlier on, while a coffee with a tall, short peak may benefit from a heat soak method of some sort.
2. The biggest benefit so far has been the ability to see the rate of moisture release around the first crack. As a coffee cracks and releases moisture, it is fairly common to experience a moment of rapid temperature gain, followed by a crash in rate of rise, as the evaporating moisture cools the drum. The more moisture leaving the coffee at First Crack, the more volatile the change in ROR we should expect. Seeing the rate of moisture release is extremely helpful when approaching a new coffee.
A great example would be a coffee I am roasting at the moment—Ethiopia Idido. It is a very dense washed coffee that has a very pronounced flick and crash around First Crack, if not properly managed. The data from the humidity sensor on the Pro100X gave me insight into this before roasting the first production batch, ultimately speeding up the production profiling process.
What I can say with certainty is that I would love this technology integrated into my production machines!
Selecting the coffees we want to share with our customers is a long process. From tasting samples to the logistics of moving thousands of kilos of coffee across the world, it’s a fairly elusive part of what we do here at Bluebird. We are fortunate to work with world-class farmers and producers who trust us with their exceptional produce. It takes time to build these relationships, and we are committed to and invested in our partners. The entire process starts with a human connection—every time.
Every year, as harvest winds down, we receive sets of green coffee samples. These sample sets are made up of coffees we have requested, some gems the producer wants to share with us, and sometimes, some exciting new varieties or processing approaches. This is where the fun begins!
Using the IKAWA Pro100x, I roast hundreds of samples each season with consistency and repeatability. Using the first crack detection technology, I can multitask while sample roasting. This makes the many hours more productive and the risk of a roasting mistake very low.
I believe that the number one contributor to our success is our style of coffee—and my obsession with selecting lots in line with that style. Even the best producers in the world send me samples I don’t love. Being able to evaluate them and make good decisions is one of our strengths.
I love the 100g batch size of the Pro100x. It allows us more time with a particular roasted sample. We start by cupping the samples blind to avoid bias. During the cupping, we single out our favourite cups and then brew them. Tasting them through a filter provides an opportunity to confirm quality and to narrow our selections to the lots we will ultimately buy.
This is usually where the games begin, as we tackle the logistics of getting the coffee from the producer/exporter to our roastery in KwaZulu-Natal, South Africa. No small challenge!
Receiving new arrivals is always exciting! I immediately pull a sample of each coffee, and I’m back at my IKAWA. Roasting new arrival samples is vital to confirm that we’ve received the coffees we have contracted, and to confirm quality after their long voyage from origin to our roastery.
While tasting this round of samples, we decide on the flavour notes we’ll print on our bags and take note of anything interesting—from data events during roasting to certain characteristics in the cup we may want to avoid or highlight.
Based on the valuable insights gained when sample roasting, as well as data from similar coffees from the same producer, I begin profiling on our production roasting machines.
Although it’s true that you can’t profile on one machine and directly transfer that profile to another—i.e., from IKAWA to drum roaster—by paying attention to sample roast profiles, I can speed up the process. Information like volatility around first crack and the shape of the humidity curve produced by the Pro100x helps me go from new green to profiled and ready-to-release much faster than ever before.
The newly expanded Pro X Series (Pro50x, Pro100x) introduces a new frontier in sample roasting, combining the proven strengths of the Pro Series with an array of additional features for advanced, data-driven insights and time-saving workflows. It’s perfectly suited for coffee professionals, larger roasteries, and dedicated coffee professionals who insist on the best.
To learn more about our X Series, head over here or get in touch with our sales team.
