Coffee Roasting
airflow vs gas, which is more vulnerable to cup profile? Still confused until now
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Okay, I want to throw a topic I've been curious about for a long time, but I've never found a satisfactory answer.
He said at Zroasting there are two things most vulnerable to the profile: gas and airflow. They say gas is "speed" and airflow is "character." But when I asked some people about his experiences, they were different.
Some say airflow is more important than gas because he controls ROR in the final phase without making smoky. Some say gas comes first, airflow is just fine tuning.
I'm on Prat P5 myself, and honestly I'm still a trial error on this. Yesterday at the development phase, it was easy in the cup, less body. Keep trying to get down, it's more full body but there's a bit of baked note.
Which one do you think is more sensitive to the cup profile? And how do you usually set up sequencing between these two things?
He said at Zroasting there are two things most vulnerable to the profile: gas and airflow. They say gas is "speed" and airflow is "character." But when I asked some people about his experiences, they were different.
Some say airflow is more important than gas because he controls ROR in the final phase without making smoky. Some say gas comes first, airflow is just fine tuning.
I'm on Prat P5 myself, and honestly I'm still a trial error on this. Yesterday at the development phase, it was easy in the cup, less body. Keep trying to get down, it's more full body but there's a bit of baked note.
Which one do you think is more sensitive to the cup profile? And how do you usually set up sequencing between these two things?
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