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...
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 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...
halo semuanya ini pertanyaan yang mungkin sepele tapi beneran bikin gue penasaran. cooling setelah roast itu seberapa cepat harusnya? di mesin gue cooling tray bawaannya biasanya biji dari drop sampe...
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...
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...
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...
throwing this here because the topic is getting louder and my confidence is not getting better. I keep over-correcting after one bad roast instead of trusting the wider pattern forum talk makes it...
not writing this like a tutorial, just honestly stuck on it. Roast loss targets are getting used like KPI, and I am not sure that helps i keep hearing strong opinions, almost none of them survive...
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...
With better grinders and brewers extracting easier now, are more roasters dropping a little earlier on purpose? I hear this idea more often, especially for filter offerings that want high aroma and...
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...
not writing this like a tutorial, just honestly stuck on it. Some decaf lots are cupping cleaner than regular coffees and messing with my assumptions i keep hearing strong opinions, almost none of...
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...
this one keeps coming back around me lately. Preheating discipline matters more when batch sizes jump around all day on paper it should be cleaner than this. real batches say otherwise. one run looks...
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...