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Commercial roasters.

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  • Commercial roasters.

    Did the rounds of a number of coffee specialists in Adelaide last Friday, one of the better known had just finished a batch and had it cooling in the tray, I could not believe just how uneven the roast was, beans varied from approx CS6 through to about 10.
    I wondered if it could have been that varieties had been blended before roasting.
    Didnt ask the question as felt it may have been a little confrontational.
    Any thoughts?

  • #2
    Re: Commercial roasters.

    Would guess that they have issues with how their roaster is set up I wouldnt have thought that there should be that much of an issue.

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    • #3
      Re: Commercial roasters.

      Sooooo,---How does it taste??????

      Greg

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      • #4
        Re: Commercial roasters.

        Originally posted by 7A4F585A6A524F505C51593D0 link=1261032794/2#2 date=1261043632
        Sooooo,---How does it taste??????

        Greg
        No idea Greg, didnt try it, it was still cooling. :-/

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        • #5
          Re: Commercial roasters.

          Some older type roasters have issues with hot spots and dead spots in regards to chamber temps but i wouldnt have though that there would have been as big of a difference as you described. Not even with beans that roast unevenly?

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