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...
hai semuanya, maaf kalau ini pertanyaan basic banget jadi saya baru mulai roasting sekitar 2 bulan pakai Ikawa home roaster. nah kemarin pas roast saya bingung banget soal first crack. katanya first...
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...
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...
throwing this here because the topic is getting louder and my confidence is not getting better. Low-caf lots are exposing roast habits that felt safe on regular coffees forum talk makes it sound...
I cleaned one exhaust path that was only slightly restricted by chaff, and the next batches tasted more open than I expected. Since then I wonder how many roast problems are actually maintenance...
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...
Decaf roasting feels more demanding now because buyers still expect sweetness and clarity almost like fresh crop caffeinated coffee. I can make it drinkable, but making it lively is another story...
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...
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...
Seeing many roast logs lately where people say turning point is almost useless, especially on small batch and unstable weather day. I still mark it, but sometimes it only makes me chase correction...
Jadi kemarin gw roast Andungsari natural, batch 1kg, drum roaster custom buatan sendiri. Pas keluar dari drum ternyata ada biji biji yang pinggirannya kehitaman tapi waktu dipotong tengahnya masih...
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...
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...
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...
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...
Recently I have been discussing fixing flick after first crack with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole workflow. I am...
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...
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...
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...