Dear all ;D
There is something I dont understand, before when I roast coffee with diedrich in Taiwan, the 1st crack average is around 185c, and I realised that lots of roaster in Sydney actually have their 1st crack higher than that (also 2nd crack), can anyone explain why is that? and also, is there any different between this two?
Daniel
There is something I dont understand, before when I roast coffee with diedrich in Taiwan, the 1st crack average is around 185c, and I realised that lots of roaster in Sydney actually have their 1st crack higher than that (also 2nd crack), can anyone explain why is that? and also, is there any different between this two?
Daniel

Thanks! ;D
what should I do?
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