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...
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...
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...
My confusion with explaining roast profile choices to wholesale clients 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...
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...
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...
I want to hear real field experience about humidity and weather impact on roast baseline. In theory it sounds useful, but inside daily work it also looks like one more variable to control. Some...
My confusion with recalibrating thermocouples on production roasters 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 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...
Recently I have been discussing drum speed impact on tipping risk with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole workflow. I...
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...
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...
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...
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...
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...
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...
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...
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...
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...