Updated ROI and Honduras Roast

We had a birthday party for my sister on Friday. At some point we started discussing the coffee that I brought on Christmas Day. Everyone reiterated how much they like it and they all said they wanted some of my fresh beans. I guess this is a very important aspect of the ROI that I did not take into consideration. Currently I have a sister, brother, co-worker, friend and neighbor who all want more of my beans. I guess a 44 week ROI was optimistic. In fact, I may never break even!

Yesterday--the day after the party--my brother came to pillage a guitar (a past hobby) and mp3s from me. I took the opportunity to show him the roasting process and provide him with a fresh bag of beans. Based on my current green bean selection, we decided to roast Honduras FTO San Marcos - Cocosam Coop. After looking up the characteristics of Honduras beans, I was not overly optimistic : "Not a celebrated origin", but hey coffee is coffee. I roasted a full pound in 3 separate roasts.

Weight
Batch 1: 150g/119g - 20.6% weight loss
Batch 2: 150g/120g - 20% weight loss
Batch 3: 146g/117g - 19.8% weight loss

Roasting Profile - All 3 batches used the same profile, a current favorite
325 degrees for 2 minutes
400 degrees for 3 minutes
460 degrees for 5 minutes

Roasting Notes
My goal for these beans was to minimize acidity and stop the roast at the first signs of external oil. I stopped batch 1 at 6:25, batch 2 at 6:15 and batch 3 at 6:05.

An interesting note: I stopped the first batch 31 seconds later than I stopped the first batch of the Kenya beans from my last post, with the same roast profile and still had a lower weight loss on the Kenyan beans. It goes to show that the visual cues are probably the most reliable way to end up with the roast you want.

Because all 3 batches were so similar, I just blended them all. I weighed out 90 grams for my brother and sent him on his way. I will post his critique when I hear his thoughts.

Tasting Notes
I'm sitting here drinking the first cup right now. The first thing I'm reminded of is the freshness from an 18 hour roast. The coffee itself is not really impressive except for the fact it is extremely fresh. It is a thin-medium body--which now actually means something because I am brewing each pot at a ratio of 7.5g of coffee to cup of water, so I don't have to wonder if that is a characteristic of the bean or a difference in the amount of coffee grounds. I do detect the wood and subtle sour apple tones mentioned by Sweet Maria's, but I have to try hard. All in all a decent but very mellow cup. Maybe I'll pawn some of this roast on some of the people I listed above.