Coffee Roasting
the first time roast natural process turned out to be different?
D
yesterday was the first time roast natural process, I was just a roast.
It was different!
The ZZCF001Zs are more "rame" and earlier than I expected. Keep exothermic phases like longer,
It's cold. I smell the seeds and the smell of fermentation, fruity. At first I thought it was either the sign that was stale or wrong roast. It turns out that after googling is a perfectly normal natural characteristic.
Can someone tell me:
1. What's there to adapt to the profile that roast is natural?
2. Why was the first crack early?
3. A natural resting time longer than washed?
Sorry to ask, still noob about natural process hehe
It was different!
The ZZCF001Zs are more "rame" and earlier than I expected. Keep exothermic phases like longer,
It's cold. I smell the seeds and the smell of fermentation, fruity. At first I thought it was either the sign that was stale or wrong roast. It turns out that after googling is a perfectly normal natural characteristic.
Can someone tell me:
1. What's there to adapt to the profile that roast is natural?
2. Why was the first crack early?
3. A natural resting time longer than washed?
Sorry to ask, still noob about natural process hehe
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