Originally posted by Remy link=1205539812/0#8 date=1206189416
Not necessarily..... So long as the temperature gradient continues to climb, doesnt plateaux or descend, then you should be ok. I guess in an ideal world you would try to have the roast completed this side of 20 minutes but a couple of minutes over isnt going to do too much damage,
Cheers mate
,Mal.

. I have not experienced this smell from my roasts before. In the cup... 24hrs post roast and its surprisingly drinkable, tasting a very faint wet cardboard in there(which I expected so early post roast),.. but could still easily detect subtle nice flavours so I think once its rested more,. it looks like it could be very nice in the cup.
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