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What it is and what sets it apart: Differs from production roasting: SCA/lot comparison, not café espresso. Light–light-medium, consistent across samples.
How it is done: Green sample → sample roaster → fixed profile/target time → short rest → grind and protocol cupping.
Flavours and cup benefits: Compares origin, process and defects without dark-roast makeup. Essential for green buying and QC.
Technical notes: Follow lab colour/time protocol. Do not “fix” bad green with creative sample roasting.
Common mistakes: Do not use sample roast as production recipe. Do not compare unequally roasted samples.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.