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...
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...
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 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...
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...
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...
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...
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...
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...
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...
this one keeps coming back around me lately. Single-probe roast data looks tidy until the batch actually stalls on paper it should be cleaner than this. real batches say otherwise. one run looks...
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...
Rainy-day production still feels different to me even when settings, gas notes, and batch size stay the same. I know ambient changes are real, but sometimes the cup shift feels bigger than the screen...
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...
not writing this like a tutorial, just honestly stuck on it. Manual airflow habits from old gas machines do not translate cleanly to newer controls i keep hearing strong opinions, almost none of them...
My confusion with keeping roast logging discipline during busy weeks is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
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...
I want to hear real field experience about charging hotter for old crop coffee. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some people around...