been roasting for about 3 years, mostly washed and natural lots. last month got one bag anaerobic fermented from Colombia and honestly I have no idea what I am doing with it. first crack sound was...
not writing this like a tutorial, just honestly stuck on it. Bigger crop variation this year is pushing me to split profiles more often i keep hearing strong opinions, almost none of them survive...
I want to hear real field experience about negative ROR late in the roast. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people around me say...
how long do you rest your coffee after roasting before you cup or brew for quality check? I keep getting different answers. some say 24 hours is enough for filter. some say minimum 7 days for...
I want to hear real field experience about dropping honey-process coffee earlier in the roast. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...
Some cafe teams around me are talking again about roasting blend components separately instead of chasing one profile that fits all parts. It gives more control, but labor and consistency pressure go...
My confusion with extending Maillard for sweeter espresso roasts is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear opposite...
Recently I have been discussing gas pressure changes on a 1kg roaster with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...
I want to hear real field experience about splitting roast profiles for dense anaerobic lots. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...
Mau tanya, saya roasting kopi tapi hasilanya kurang dark, apa boleh saya roasting ulang biar acidity nya lebih berkurang? saya liat artikel ini...
Coffee bean shop perlu menggunakan POS system karena pengelolaan produk kopi seperti berbagai jenis origin, blend, hingga batch roasting membutuhkan pencatatan yang rapi, detail, dan konsisten; tanpa...
not writing this like a tutorial, just honestly stuck on it. Resting coffee longer for espresso keeps fixing problems I first blamed on roasting i keep hearing strong opinions, almost none of them...
High-density washed coffees are getting pushed into shorter and shorter total roast times, maybe because many roasters chase sparkle and cleaner cup. But I keep getting cups that look bright at first...
I notice more people using a longer soak on dense washed coffees, maybe because they want more even inside development without early scorching. On some beans it helps, but on others the cup becomes...
throwing this here because the topic is getting louder and my confidence is not getting better. Carbon-sensitive roasting claims are growing faster than the proof behind them forum talk makes it...
Recently I have been discussing handling quaker risk in natural lots with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole...
this one keeps coming back around me lately. Ultra-light retail roasts get attention online, then customer brews them badly at home on paper it should be cleaner than this. real batches say...
throwing this here because the topic is getting louder and my confidence is not getting better. Roasting for subscription coffee needs more forgiveness than roasting for cupping tables forum talk...
Recently I have been discussing drum speed impact on tipping risk with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole workflow. I...
I want to hear real field experience about choosing batch size for sample roasting. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people...