Originally posted by monarodan
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Does sound like the same thing

I tend to find it builds like this in most beans and in most roast depths - almost independent of the sourness/flatness that can be caused but roast length or depth.
If you like this type of zing, I've found that you can build it up by shortening the time between 1C and 2C a little (i've been playing around with this zone seeing Mal's profiles
) but I then often have to offset this shorten roast time overall by slowing the ramp to 1C to prevent sourness…Cheers Matt


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