selamat sore semuanya jadi tadi pagi kejadian yang bikin saya hampir serangan jantung. lagi roasting batch ke-3, tiba2 keluar asap tipis dari arah cyclone. saya langsung stop roasting, matiin mesin...
oke gue mau bahas sesuatu yang menurut gue masih banyak roaster yang salah kaprah. Banyak yang roast satu profile untuk semua brewing method. Padahal espresso dan filter itu butuh karakter yang beda...
Udah seminggu ini gue nyoba roast light untuk espresso. Alasannya karena banyak specialty shop sekarang pake light roast di espresso bar mereka dan hasilnya memang lebih kompleks di cup. Masalahnya...
Oke gue mau lempar topik yang udah lama gue penasaran tapi belum pernah nemu jawaban yang memuaskan. Katanya di roasting ada dua hal yang paling ngaruh ke profil: gas dan airflow. Banyak yang bilang...
jadi ceritanya kemarin gue nyeduh kopi hasil roast sendiri, terus kata temen gue yang lumayan jago cupping bilang "ini baked deh". gue langsung mati kutu karena gue kira roast gue udah oke. saya baca...
gw punya roaster 5kg. semua orang bilang idealnya batch size 70% jadi 3.5kg. tapi jujur gw sering aja langsung isi 4-4.5kg karena ngejer output. selama ini hasilnya gak ada masalah yg keliatan. rasa...
jadi udah beberapa bulan ini gw eksperimen sama drum speed di mesin Ozturk 5kg gw. awalnya gw kira drum speed itu gak terlalu penting, yg penting gas sama airflow aja. tapi waktu gw coba nurunin drum...
kemarin baru pertama kali roast natural process, selama ini gw cuma roast washed origin aja. dan ternyata... beda banget!! first crack-nya lebih "rame" dan lebih awal dari yg gw ekspektasi. terus...
ini udah bikin gue stress seminggu ini dan gue butuh masukan dari yang lebih berpengalaman. Jadi gue roast Aceh Gayo washed, mesin Hottop, profile yang sama persis yang udah gue save. Charge temp...
Oke jadi gue lagi belajar analisa roast curve dan nemu istilah DTR alias Development Time Ratio. Katanya ideal itu sekitar 20-25%, tapi gue pernah baca juga ada yang bilang 15% udah cukup kalau...
jadi tadi pagi gw baru aja buang 4kg kopi karena salah roast. background ceritanya: gw lupa ganti profile waktu ganti origin. jadi gw roast Flores Bajawa pakai profile Aceh Gayo yg dark. hasilnya?...
More people around me say bean probe data is reference only, not the real truth of what the coffee experiences. I agree partly, especially after comparing different probe placements between machines...
this one keeps coming back around me lately. Shorter development is trendy again, but where is the real floor for sweetness? on paper it should be cleaner than this. real batches say otherwise. one...
On production days I can run the same saved profile file, same batch size, same gas notes, and still second or third batch lands different. Not huge disaster, but enough that the later cup feels...
I taste more roasts lately that look very clean outside, but the cup is sharp and a bit empty in the middle. Many people chase fast drying phase because they want clarity and shorter total time. Is...
throwing this here because the topic is getting louder and my confidence is not getting better. Batch-to-batch color match can hide flavor drift when airflow is not stable forum talk makes it sound...
throwing this here because the topic is getting louder and my confidence is not getting better. Lighter espresso profiles keep selling, but repeatability is getting harder forum talk makes it sound...
Anyone moving profile logic from electric roaster to gas drum lately? I keep hearing the same recipe numbers do not travel well. Curve shape can look close, but cup feeling is still different. Where...
I keep finding cups with nice aroma but sweetness feels hollow after a few sips, especially on roasts where airflow is pushed harder after first crack. Are production roasters using that late airflow...
in roasting community there is always debate about charge temperature. some roasters say it must be precise within 5 degree. other say it is just starting point and correction can be made after...