Over the years I've discovered that even as small an adjustment to the Rate of Rise as 1.0Deg C through critical stages of the roast profile, can have marked effects on the outcome in the cup even though end resulting bean colour might be identical to differing profiles. You've really got to pay attention to a number of factors in order to achieve real control over the desired outcome for any particular bean. Lots can be learned from a number of online sources and some books but in the end, you have to keep meticulous records of each roast batch you do with feedback from subsequent results in the cup.
This is what makes home coffee roasting so interesting and so much fun; you never stop learning...

Mal.

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