First CrackCoffee Roasters

Portland, Oregon · Est. 2019

Roasting Tuesdays & Thursdays.

A red-enamel drum roaster with a chrome hopper, frame and cooling tray.

Three origins
one drum

Light, medium, dark. Same machine, same two days, three entirely different arguments.

Origins

Pale light-roast beans heaped on a bright perforated steel backdrop.

Yirgacheffe

Light

Gedeo Zone, Ethiopia. Washed process.

Washed · 1,950 m · Light roast

Tasting notes
Jasmine, bergamot, dried apricot.

Roasted light to keep the florals intact. Best as a pour-over.

Caramel-brown medium-roast beans heaped on a coarse burlap weave.

San Agustin

Medium

Huila, Colombia. Washed process.

Washed · 1,700 m · Medium roast

Tasting notes
Caramel, red plum, cocoa nib.

The house middle. Holds its shape through milk and espresso.

Dark, oily near-black beans heaped on a coarse woven mat.

Kerinci

Dark

Sumatra highlands, Indonesia. Wet-hulled process.

Wet-hulled · 1,400 m · Dark roast

Tasting notes
Dark chocolate, cedar, molasses.

Taken past second crack territory and dropped hard.

Brew guide

A glass pour-over cone and a chrome portafilter side by side on a steel bench.

Pour-over

Dose
15 g
Water
250 g
Temp
94 °C
Grind
Medium-fine
Time
3:00
Ratio
1:16.7

Figures are the house recipe. Adjust the grind, not the ratio.

Espresso

Dose
18 g in
Yield
36 g out
Time
28 s
Temp
93 °C
Ratio
1:2

Dial on time. Hold the ratio and let the grind do the work.