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?...
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 gw lg frustrasi bgt nih jujur. jadi gw beli green bean Ethiopia Yirgacheffe natural dari importir, harganya lumayan mahal, katanya flavor profilenya harusnya blueberry floral dll. gw roast...
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...
gw lagi nimbang2 beli color meter buat ngukur roast level secara objektif. yg paling sering disebut sih Agtron, tp harganya... ya tau sendiri lah. pertanyaan gw buat yg udah pake: - sebeneranya lo...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
throwing this here because the topic is getting louder and my confidence is not getting better. Quiet burner drift can waste a whole production day before anyone catches it 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...
not writing this like a tutorial, just honestly stuck on it. Roast curves look cleaner now, but I trust the cup less on some process-heavy lots i keep hearing strong opinions, almost none of them...
not writing this like a tutorial, just honestly stuck on it. Fresh crop excitement makes me charge hotter than I should i keep hearing strong opinions, almost none of them survive every context. some...