Originally posted by charliekilo
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Yes, I did have to stretch out the roast when I went to bigger batch sizes. The simple reality was that the greater mass required more time - think minute steak vs a nice thick scotch fillet. Doesn't mean the larger batch is overdone - but just takes longer for the full batch to get to a nice 'medium' espresso roast depth [emoji3]
I'm away currently, but pm me if you can't find the profile guide thingy and I'll send it through when I return.
Cheers Matt







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