Move beyond trial and error. Learn professional roasting logic from Jason, Chief Coffee Officer at Jpresso.
Get the Roast Troubleshooting MatrixStandard 5-minute roasts are thin. Our 12-16-minute drag allows carbohydrates to fully transform into a heavy, mouth-coating texture.
By stretching the Maillard phase, we move beyond simple sugars to deep, dark-chocolate complexity without the bitterness.
The "Super Low-Heat Glide" finish creates a stable bean structure that stays fresh longer than high-intensity "flash" roasts.
Understanding heat transfer in drum roasters vs. air roasters like Santoker Air Roaster.
How to maintain a steady, descending Rate of Rise to avoid "baked" flavors during long roasts.
How to hit the 2nd crack sound while keeping your roast medium-dark, sweet, and oil-free.
I’m Jason, and I’ve spent years perfecting the science of the 12-16-minute thermal momentum roast at Big Jpresso Sdn Bhd in Kuala Lumpur.
I believe that roasting is a balance of precision and intuition. My mission is to help roasters move away from "trial and error" and toward a repeatable, logic-based profile that produces a consistent Agtron 60 every single time.
Whether you are using a 5kg Has Garanti or a 1kg Bideli, the principles of momentum remain the same.
The secret to our medium-dark profile is the final 60 seconds. Learn how to use 100% stored thermal energy to hit the 2nd crack snap without charring the bean surface.