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Corretto Batch Size - Heat Input Adjustments?

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  • Sorry to know of your condition Matt.
    There,s a motto that says wherever there,s a will, there,s a way.
    Perhaps modern medicine may one day reversew these problems and many people can lead normal lives.
    Keep roasting Matt. At least you are making people happy with well roasted beans.
    Keep in touch.

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    • Originally posted by sidewayss View Post
      Sorry to know of your condition Matt.
      There,s a motto that says wherever there,s a will, there,s a way.
      Perhaps modern medicine may one day reversew these problems and many people can lead normal lives.
      Keep roasting Matt. At least you are making people happy with well roasted beans.
      Keep in touch.
      Many thanks

      Comment


      • Just listened to this Q&A with Tim Wendelboe - many may have seen this before. But it seemed to fit well with the ongoing discussions in this thread (…and just looking back at the last post - I'm actually able to enjoy coffee in moderation again! Hooray!)

        https://www.youtube.com/watch?v=HoIoLxKIJ_8

        But I found he had some really interesting thoughts & descriptions (which rang pretty true to my own experiences) on how various aspects such as roast roast length, airflow, pre and post-1c development and final roast depth impact on various flavour 'features' such as sweetness, body and bitterness. Also his roasting thoughts or various varietal quirks…

        Though youtube there is not much to watch (just a talking head for 50mins mostly) so just have a listen!

        Cheers Matt

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