Anyone willing to share some tips or even a roast profile for roasting Wahgi?
I use a corretto and typically roast 500g of green. I usually go for a S type curve on my roast profile, that is starting slow and ever increasing the gradient as I go and then backing off into first crack and stretching 5-6 mins to first signs of second crack.
I have only done one roast of Wahgi so far and pulled it quite a long way shy of second crack (I was paranoid of hitting second crack as I had read everywhere on here to pull before this)...probably pulled too shy of second crack. It had a lot of green, grassy flavour and no hints of chocolate or the like that I read others get.
Any advice on how to make the most of the rest of my bag would be highly appreciated.
I use a corretto and typically roast 500g of green. I usually go for a S type curve on my roast profile, that is starting slow and ever increasing the gradient as I go and then backing off into first crack and stretching 5-6 mins to first signs of second crack.
I have only done one roast of Wahgi so far and pulled it quite a long way shy of second crack (I was paranoid of hitting second crack as I had read everywhere on here to pull before this)...probably pulled too shy of second crack. It had a lot of green, grassy flavour and no hints of chocolate or the like that I read others get.
Any advice on how to make the most of the rest of my bag would be highly appreciated.


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