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...
throwing this here because the topic is getting louder and my confidence is not getting better. Carbon-sensitive roasting claims are growing faster than the proof behind them forum talk makes it...
I want to hear real field experience about splitting roast profiles for dense anaerobic lots. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...
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...
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...
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...
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...
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 pre-blend roasting versus post-blend roasting. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...
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...
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...
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...
Recently I have been discussing rest time for low-density Brazil 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...
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 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...
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...
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...
Recently I have been discussing fixing flick after first crack with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole workflow. I am...
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...