Hi fellow thirsters for knowledge (and coffee :-)
I've been playing around for about 2 years with the corretto roasting caper, and have finally reached the place where I have a 'generic' roast profile that allows me to get every roast to a standard that is pretty good in the cup. Whether S.O. or blend, they seems aromatic, smooth, sweet and flavoursome. Sometimes I'll go a little darker (+2°) sometimes lighter (-2°) but always based on this baseline profile (ramping to 12-13mins 1C, 17-18mins just on 2C).
However, seeing the huge range of different 'profiles' people use for different beans 'to get the most out of them', I'm wondering if anyone is willing to share some basics on their technique for deciding what will get the most out of a bean? Why go to a 9min roast for a MTE bean?
Is sampling as apparently simple (as I saw once on youtube) as using the one roast profile and sampling beans before, during then after 2c and trying them all for each SO bean?
Or do some roasters have a southern/african/central base profile that they then do above?
How do you know if you're not getting the best out of a bean, when it tastes good - but maybe could be better? I've learnt with practice that fiddling about too much with a good profile seems to go pear shaped - but don't know for sure LOL!
What do you do?
Cheers Matt
I've been playing around for about 2 years with the corretto roasting caper, and have finally reached the place where I have a 'generic' roast profile that allows me to get every roast to a standard that is pretty good in the cup. Whether S.O. or blend, they seems aromatic, smooth, sweet and flavoursome. Sometimes I'll go a little darker (+2°) sometimes lighter (-2°) but always based on this baseline profile (ramping to 12-13mins 1C, 17-18mins just on 2C).
However, seeing the huge range of different 'profiles' people use for different beans 'to get the most out of them', I'm wondering if anyone is willing to share some basics on their technique for deciding what will get the most out of a bean? Why go to a 9min roast for a MTE bean?
Is sampling as apparently simple (as I saw once on youtube) as using the one roast profile and sampling beans before, during then after 2c and trying them all for each SO bean?
Or do some roasters have a southern/african/central base profile that they then do above?
How do you know if you're not getting the best out of a bean, when it tastes good - but maybe could be better? I've learnt with practice that fiddling about too much with a good profile seems to go pear shaped - but don't know for sure LOL!
What do you do?
Cheers Matt




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