Forum Coffee Roasting

roasting for espresso vs filter is different profile! Why are there so many one size fits all?

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okay. I want to talk to you about something I think is still a lot of bad roaster.

A lot of that roast one profile for all the blowing method. The espresso and filter require a different character than the roast profile, not just the grind size.

For espresso:
- development time is a little longer, make the body thicker.
- Final temperatures are a little higher to get sweetness out.
- Resting a minimum of 7-10 days after the optimal new Zroast

For filters:
- development time can be shorter, acidity is more awake
- The final temperature is lower so the brighteness is visible.
- Resting 3-5 days is enough.

It's not my opinion, it's what I've been practicing for four years and it's consistent.

That's still oneBetter start splitting up from now on.

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i agree in principle but I kind of object to the last sentence. A lot of roaster or small houses with limited capacity, they can't be Zroast 2 profile for one original because stock beans are also limited. One well-rolled profile is still much better than two half-files.

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fair point though, i admit to overgeneralization. but i mean make it a bigger one and have the capacity to do it if it's still a limited amount. yeah.

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I've been trying to split espresso and filter profiles for the Bajawa Flores for the past 6 months. They're different and more optimal. But the effect is twice as much, from roasting, cupping, documentation. So this business decision isn't just technical either.

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if you don't mind, resting time 7-10 days for espresso. How would you like it if the customer asked for fresh roast? I often get requests that ask for immediate tomorrow after ZZCF002Z. It's not feable to wait a week more

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well this challenge is real. i usually education customer resorts. if they keep asking for fresh, i'd love to, but disclassify them for the taste. most of the people who've understood specialty are finally waiting.

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well, yes. that's right, customer education. i've been giving it to you. i'll try that approach

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It's a topic I often argue with friends. There's a famous roaster outside which is purposely making a profile that is versatile for two methods. Their argument: How do you respond, Rudi?

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i respect that opinion but i still disagree completely. "versatile" means compromise in both, not optimal in both. like buying a motorcycle that can be offline but also a regular road, there must be trade off everywhere.

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i'm still a rookie, but I think for the new roasting, focus on one method first makes more sense. So I can really understand the profile character before the two-second experiment

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It's right, Vina. Don't go chasing after the old ones.

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Setujuu

roasting for espresso vs filter is different profile! Why are there so many one size fits all?

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