Announcement

Collapse
No announcement yet.

Roasting vs Baking?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Depends on the batch size … and the bean … and the roaster …
    I've done some nice, slow Brasil roasts of 750g batch size of around 25 minutes which have been fabulous. But push out a harrar longberry that slowly and it will be powdery to grind, lifeless in flavour and with no berries within a mile!
    So really depends on the bean, batch size, roaster dynamics … let the taste be your guide!

    There are many different perspectives on what is baking - but generally I reckon it is a bean roasted too slowly overall, or possibly stalling the roast post 1C (which in effect, increases the ideal roast time anyway!)

    Comment


    • #17
      Thanks for the info!

      Looks like I might need to perform some changes to my roast and taste the differences and see if they get better or worse.

      My profiles have always been "normal" and the results taste great (to me) so I haven't ventures far off experimenting. I might be doing ok or I might be missing another level of taste.

      Cheers

      Comment


      • #18
        Do you drink espresso? It can be harder to gauge some of the more subtle impacts of roasting through milk. But black coffee provides a lot more clarity when seeing if a roast is sour/baked/overly acidic …

        But you are right - taste, change, make notes…

        Comment


        • #19
          Yes mainly espresso and pour over. Must start making detailed notes on the tastes I am getting.

          Cheers

          Comment

          Working...
          X