Hi all,
Been thinking about this and would appreciate if anyone had a specific test done on this through side by side cupping. I saw a video once on Vimeo where this master roaster roasted some of their beans on a popper over 4-5mins and cupped it. His comments was nice but can taste the finer notes that a commercial roaster would produce...
I've got a semi closed corretto insulated setup. And I also read somewhere there there is (untested) a hunch that roasted 250g sized created more complexity than heavier 500g (roasted) batches. Where it's all just choco tasting. I kinda have that feeling too. I feel my larger batches on the same curve profile yields less complexity to a 250g one.
So multiple layered question here. Obviously a corretto would produce a better cup than a popper (I think) 'cos of the longer roast time control. But what about corretto vs commercial machines? Are we missing out on that small percent of "finer notes" by not buying beans outside? Due to cost I tend not to buy beans outside too much anymore unless its a new roaster and I am keen to try it once...
Thoughts for discussion? Anyone did a side by side corretto vs commercial or any other home setup vs commercial?
Been thinking about this and would appreciate if anyone had a specific test done on this through side by side cupping. I saw a video once on Vimeo where this master roaster roasted some of their beans on a popper over 4-5mins and cupped it. His comments was nice but can taste the finer notes that a commercial roaster would produce...
I've got a semi closed corretto insulated setup. And I also read somewhere there there is (untested) a hunch that roasted 250g sized created more complexity than heavier 500g (roasted) batches. Where it's all just choco tasting. I kinda have that feeling too. I feel my larger batches on the same curve profile yields less complexity to a 250g one.
So multiple layered question here. Obviously a corretto would produce a better cup than a popper (I think) 'cos of the longer roast time control. But what about corretto vs commercial machines? Are we missing out on that small percent of "finer notes" by not buying beans outside? Due to cost I tend not to buy beans outside too much anymore unless its a new roaster and I am keen to try it once...
Thoughts for discussion? Anyone did a side by side corretto vs commercial or any other home setup vs commercial?



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