Reviving an oldish thread...only got stuck into my stash a few weeks ago due to a backlog of other beans...
My 4th roast at day 10 and....Intense floral flavours in the cup think Chyrsanthum tea (we choose this at Yum Cha over standard Chinese tea so thats the only way I know what I am tasting!)
The flavour is very clean and defined as opposed to big and in your face, but it is different! Thick and syrupy ristretto style pour. This is from 4th roast with first crack @ 12.50/203 and pulled @ 16:56/218.5 and cooled within 1 min. Its odd as I think Im drinking tea, yet pleasant at the same time

Im thinking the Mazzer Kony e grinder is playing a large part in bringing out these qualities in the cup, coupled with the roast profile.
My first 2 roasts were all choc with some floral as they were darker.
3rd roast had a lot less floral in the cup and more earthiness yet this roast was pulled 1degree less temp wise / 20 secs earlier. Funny how it can change the flavour like that!
Happy roasting everyone.
Javabeen

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