Roast & Extraction Log: Vietnamese Sun-Dried Robusta

Log Date: July 12, 2026

Profile Target: Maximizing structural soluble yield, heavy body, and intense milk-cutting capability.

### The Green & The Roast

• Origin / Variety: Vietnam (Robusta)
• Process: Sun-Dried (Natural)
• Roast Level: Medium-Dark
• Roast Time: 9.36 minutes
• Roast Milestones: Terminated precisely at the transition between the end of the first crack and the absolute beginning of the second crack stage.
• Roast Date: July 11, 2026

### Charge & Weight Loss Metrics

• Green Weight (Input): 61.6 g
• Roasted Weight (Output): 51.8 g
• Moisture / Weight Loss: 15.91%Note: This development drives off core moisture and advances pyrolysis just enough to unlock deep caramelization and high solubility without burning off essential oils.

### S01A-9BAR Extraction Diagnostics

• Machine: S01A-9BAR
• Grind Setting: 34 clicks
• Shot Time: 30 seconds
• Pressure Dynamics: The puck resistance provided excellent tactile feedback, establishing a steady, stable pressure operating right in the 8 to 10 bar range throughout the extraction.

### Sensory & Serving Profile

• Espresso Taste: Highly viscous with a thick, heavy body feel. Rich, dominant chocolate flavors with a subtle, pleasant bitterness. Zero acidity detected in the extraction.
• Final Preparation: Built directly into a latte form for drinking and sharing. The massive body and chocolate profile cut perfectly through the milk, maintaining an intense, rich coffee character that doesn't get washed out.

This is an excellent real-world showcase of what the S01A-9BAR can do when executing a high-pressure manual extraction on challenging, high-gas profiles.

Addendum — Pressure Estimation Method: The 8–10 bar figure is felt, not gauge-read. Piston area (20mm, ~3.14 cm²) fixes P = F/A, so 8–10 bar corresponds to ~56–71 lbf on the piston — a specific push the hand learns to reproduce, the same way a basketball player calibrates release force by feel rather than measurement. Note: friction (O-ring drag) isn't subtracted, so true fluid pressure is slightly below the raw F/A figure.