Good advice guys.... Stick to what owners of the GC have determined works with the aim still of achieving a two-tiered temperature gradient, with as little fiddling as is both possible and consistent with good end results.
I must admit, Ive been doing a hell of a lot of experimenting with my Corretto and despite it being able to replicate practically any profile you can imagine, I have been gradually reducing the overall length of my roasts a little at a time over the past few months as a result of the cupping results following each roast. For my palate at least and at this point in time, Ive settled on overall roast times that rarely exceed 15-16 minutes regardless of batch size.... just seems to create a sweeter and more interesting end result.
Maybe this time next year though, Ill be somewhere else entirely different with the roast profiles I use. I guess the name of the game is to experiment and learn as much as you can but only change ONE THING at a time, otherwise you wont know which change contributed to the difference you pick up, in the cup.
All the best
,Mal.

Its only now, nearly 9 months on after getting it, that I am very confident with doing more than SO coffee. 

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