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...
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...
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...
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...
throwing this here because the topic is getting louder and my confidence is not getting better. Some washed Ethiopians are getting hollow faster after first crack than last year forum talk makes it...
not writing this like a tutorial, just honestly stuck on it. Some decaf lots are cupping cleaner than regular coffees and messing with my assumptions i keep hearing strong opinions, almost none of...
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...
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...
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...
not writing this like a tutorial, just honestly stuck on it. Frozen green samples are changing how I trust early roast planning i keep hearing strong opinions, almost none of them survive every...
throwing this here because the topic is getting louder and my confidence is not getting better. Development time ratio is still useful, but less than people pretend in mixed production weeks forum...
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...
selamat sore semuanya jadi tadi pagi kejadian yang bikin saya hampir serangan jantung. lagi roasting batch ke-3, tiba2 keluar asap tipis dari arah cyclone. saya langsung stop roasting, matiin mesin...
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?...
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...
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...
how long do you rest your coffee after roasting before you cup or brew for quality check? I keep getting different answers. some say 24 hours is enough for filter. some say minimum 7 days for...
Recently I have been discussing choosing city+ versus light-medium roast for retail sales with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it...
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...