“Cocoa powder, roasted hazelnut, golden raisin, brown sugar”
Flavor profile
Roast curve
Bean temperature (°F) by roast progress
Roast specs
Roast color69.9Agtron whole
65.4ground
First crack8:52
410.8°Fdrop
Development2:06 · 19.1%
Weight loss12.5%
Peak rate of rise69.1°F/min
Moisture — RoastSee Fusion
Green bean11.5%
Roasted bean2.4%
Total weight loss12.5%
Moisture lostRoasted-bean moisture is a share of the smaller post-roast weight, so it's rescaled to the original batch weight before subtracting: 11.5% green − (2.4% roasted × (100% − 12.5% weight loss)) = 9.4 percentage points.9.4pp
Share of weight loss9.4pp moisture lost ÷ 12.5% total weight loss = 75%. The rest is CO₂ and other volatiles driven off during roasting, not moisture.75%
Sensory fingerprint
chocolate, sweetness, and body, with a measured six-axis profile shown above.
