Recently I have been discussing using environmental temperature as a roast decision point with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it...
Recently I have been discussing baked notes that appear only after several days with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the...
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...
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...