Hi Snobs.
we have been roasting a particular blend we are happy with for quite some time. we have since been fed some new info from a course we went to with Coffee Logic, that we wanted to test.
we usually dropped at 140-150 dependant on ambient, and gassed at 45kPa, until first, then dropped to 15 @ FC to2nd.
so we tried dropping at 180, with gas @ 10 for first minute, then to 50 until FC, then 10 on. will be interesting to see flavour differences.
below is a graph of temps over time. (unsure of how to post from CS RML thing with data and notes...)
THoughts on changes??? I'm thinking more caramel notes on "lower" roast, but was expecting a larger difference in curves...
we have been roasting a particular blend we are happy with for quite some time. we have since been fed some new info from a course we went to with Coffee Logic, that we wanted to test.
we usually dropped at 140-150 dependant on ambient, and gassed at 45kPa, until first, then dropped to 15 @ FC to2nd.
so we tried dropping at 180, with gas @ 10 for first minute, then to 50 until FC, then 10 on. will be interesting to see flavour differences.
below is a graph of temps over time. (unsure of how to post from CS RML thing with data and notes...)
THoughts on changes??? I'm thinking more caramel notes on "lower" roast, but was expecting a larger difference in curves...

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