gw punya roaster 5kg. semua orang bilang idealnya batch size 70% jadi 3.5kg. tapi jujur gw sering aja langsung isi 4-4.5kg karena ngejer output. selama ini hasilnya gak ada masalah yg keliatan. rasa...
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...
kemarin baru pertama kali roast natural process, selama ini gw cuma roast washed origin aja. dan ternyata... beda banget!! first crack-nya lebih "rame" dan lebih awal dari yg gw ekspektasi. terus...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...