After reading the article on roasting stages on sweet marias... brilliant stuff. I got to thinking about the above terminology that is fairly common in a lot of coffee suppliers.
What I was wondering was if the terminology is in relation to the cracking stages while roasting.?
For example a single roast is when the roast is stopped some point after the first crack, a three quarter roast (my personal favourite)ball with this. Somewhere cose to 2nd crack, and double roast(OGs preference) after the second crack. Or am I thinking far too much and totally off the radar here.
I will admit that I do like to know the science behind stuff ;D
What I was wondering was if the terminology is in relation to the cracking stages while roasting.?
For example a single roast is when the roast is stopped some point after the first crack, a three quarter roast (my personal favourite)ball with this. Somewhere cose to 2nd crack, and double roast(OGs preference) after the second crack. Or am I thinking far too much and totally off the radar here.
I will admit that I do like to know the science behind stuff ;D

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