on another thread it is mentioned slowing the temperature rise at 150 to 160 degrees can change the mouth feel and flavor of the coffee.
does 150 to 160 degrees correspond to a certain color of the beans?
alternatively any advice on budget thermometers?
does 150 to 160 degrees correspond to a certain color of the beans?
alternatively any advice on budget thermometers?

I feel less concerned about "wasting" a batch and playing about is certainly the way to learn what changes you can bring about...
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