I got lucky with my popper it runs 10-12 minutes to SC in stock form with 60g and touch wood hasnt burnt out yet

Last cupping session I did at 7S with Redzone the 8 samples had been run to a stock profile rather than roasted to extract the best from the bean. Not sure if I like that way of sampling as I think it brought out some less than desirable traits in some of them that a better matched roast may have improved? The reasoning was they were looking for defects rather than best results in the cupping?


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