Hello All,
Greetings from Northern California.
Just built up a Corretto roaster with great help from examples on this site.
Very much appreciate the great spirit of sharing on this site, its a great resource.
I have an Oster BM converted with insulation, temperature probes, closed cover, etc...
I am roasting for Aeropress or pour over, targeting Kenyans and Ethiopians.
I have done 4 roasts so far in the Full City range (just before 2nd crack).
Now, I would like to do some very light City or Nordic roasts.
I have seen profiles for other machines finishing in as little as 9:30, and as long as 21:00.
Any experiences here about what the best profile is for Corretto roasters when targeting City or Nordic blends (finishing just after 1st crack)?
Greetings from Northern California.
Just built up a Corretto roaster with great help from examples on this site.
Very much appreciate the great spirit of sharing on this site, its a great resource.
I have an Oster BM converted with insulation, temperature probes, closed cover, etc...
I am roasting for Aeropress or pour over, targeting Kenyans and Ethiopians.
I have done 4 roasts so far in the Full City range (just before 2nd crack).
Now, I would like to do some very light City or Nordic roasts.
I have seen profiles for other machines finishing in as little as 9:30, and as long as 21:00.
Any experiences here about what the best profile is for Corretto roasters when targeting City or Nordic blends (finishing just after 1st crack)?
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