I have a Hottop B with a temperature bean probe. I have roasted several types of Arabica beans and the results have been overall very good. However, I want to experiment with blends that include robusta (yes, no more than 20% and I have to reach the SC. In other words bean temperature of about 231 degrees C).
The question (for those who have experimented with robusta) is what is the best roasting profile for the robusta type? Is it the same as for arabica beans? Also, the Indian cherry robusta and the Indian monsoon robusta should be roasted differently?
The question (for those who have experimented with robusta) is what is the best roasting profile for the robusta type? Is it the same as for arabica beans? Also, the Indian cherry robusta and the Indian monsoon robusta should be roasted differently?

if only i had some Tanz

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