Mistakes were made.

Roasted and Ethiopian Yirg last night. Wash processed, Heirloom.

Roasting on a Kaliedo M2.

My plan was for a 300g charge weight and drop at 190°. I hit this spot on.

My dry phase was planned to be about 4:30. Actual was a little long at about 4:56. Temp set was about 50 or 55%, air at 20% But this is where things went sideways.

Planned 1st Crack was to be around 7:30, and it happened way earlier than expected, around 6:20! Whoa! Too hot. I was watching my ror to try and bottom out around the 9 minute mark, but hitting 1st Crack so soon meant I had to drop my temp, but it was too late.

I reached my BT of a planned 194° and dropped at 7:46.

So I ended up with this:

Dry: 63% Maillard: 18.6% Development: 17.8%

Ugh. I wanted way more time in the brown/ maillard phase.

I still need to go back to the roast profile and see what went wrong exactly. Seems that there was a lot of heat at the turning point and perhaps I need to drop the heat more at drop. I don't remember what it was at during the turning point.

No idea what this coffee will taste like, but probably less sweet than I had hoped. But I did achieve the 11% moisture loss I was going for, with an ending weight of 267g. It's a light roast for sure.

Any advise welcome!