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...
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...
Anyone moving profile logic from electric roaster to gas drum lately? I keep hearing the same recipe numbers do not travel well. Curve shape can look close, but cup feeling is still different. Where...
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...
halo semuanya ini pertanyaan yang mungkin sepele tapi beneran bikin gue penasaran. cooling setelah roast itu seberapa cepat harusnya? di mesin gue cooling tray bawaannya biasanya biji dari drop sampe...
My confusion with keeping sweetness on high-grown washed coffees 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...
My confusion with development ratio on very small roast batches 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...
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...
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...
this one keeps coming back around me lately. Roast planning got messier once half-caf and low-caf orders entered the schedule on paper it should be cleaner than this. real batches say otherwise. one...
Mau tanya, saya roasting kopi tapi hasilanya kurang dark, apa boleh saya roasting ulang biar acidity nya lebih berkurang? saya liat artikel ini...
My confusion with setting roast loss target for omni-roast coffees is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
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...
My confusion with color analyzer results that disagree with the cup is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear...
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...
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...
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...
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...
After first crack, many operators jump too fast to protect against flick or roast crash, but some cups end with that dry finish that feels more mechanical than green-related. Are we overcorrecting...
I keep seeing roasts with strong aroma and clean finish, but sweetness in the middle is thin like the roast passed too fast through the important part. Are more roasters cutting Maillard too hard now...