Temperature Profile (°C)
- ── IBTS (infrared)
- ── Bean Probe
Bean Probe Rate of Rise (°C/min)
- Duration
- 10:13
- Turn Point
- 81.2°C @ 1:03
- Final Bean Temp
- 225.8°C
- Final IBTS
- 225.5°C
Temperature Profile (°C)
- ── IBTS (infrared)
- ── Bean Probe
Bean Probe Rate of Rise (°C/min)
- Duration
- 10:27
- Turn Point
- 86.8°C @ 1:05
- Final Bean Temp
- 225.8°C
- Final IBTS
- 225.5°C
This is the first of 2 consecutive roasts of Peru Productores del Diamante, roasted on 1 March 2026. Charge temperature was 229°C (IBTS) / 154.2°C (bean probe). Yellowing began at 3:30. First crack started at 7:12 and ended at 8:47 — a development time of 1:35 (15.5% of total roast time). Second crack was detected at 9:17. The roast finished at 10:13 with a final bean temperature of 225.8°C and a final IBTS of 225.5°C. The turn point was 81.2°C at 1:03.
This is the second of 2 consecutive roasts of Peru Productores del Diamante, roasted on 1 March 2026. Charge temperature was 232°C (IBTS) / 163.7°C (bean probe). Yellowing began at 3:48. First crack started at 7:27 and ended at 8:46 — a development time of 1:19 (12.6% of total roast time). Second crack was detected at 9:57. The roast finished at 10:27 with a final bean temperature of 225.8°C and a final IBTS of 225.5°C. The turn point was 86.8°C at 1:05.