If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
As a matter of interest, this roast turned out to be very good, regardless of the lighter beans, in fact I suspect they added to the complexity of the brew.
BINGO, glad you "get it". We select coffees not on appearance but how they taste. At the end of the day that should be everyone's goal, not how pretty a roast it is.
The Golden Bean is a great coffee competition because the judges only get the wet coffee, they don't see the beans or the grinds which can add a level of opinion prior to tasting. I don't care how ugly, I care how good.
Took a snap of the cooling tray today. Lucky if there are 1:100 or 1:200 (someone else can count them) light coloured beans and again, they don't hurt the overall flavour (as blindly judged last month in a 1600+ entry competition).
I suspect that if someone is getting different results with the Bensa then their roast profile might need to be modified, most likely stretched out. A fast roast of anything with varying densities will result in a very patchy roast.
Bump!
So good to get the info in this thread.
As a roasting neophyte I have been concerned that the patchy results on some of my roasts(Shakisso,Guji) haven’t just been due to my ineptitude but something wrong with my KL Nano7 and or my power supply.
I’ve been getting nice consitency with the likes of Ceja de Selva and Brazilian beans (still dialling in the perfect roast) so I’ll either go all OCD and pull the light ones out or squint and ignore them.
Thanks to everyones inputs.
Comment