I received my feedback for the home roaster competition, it was very constructive.
For my espresso roast the judges describe dry/chalky tones. I am trying to work out which phase(s) of the roast contribute to this outcome? My initial thoughts are this has something to do with the drying phase.
Do any other roasters have experience with this aspect of the resulting cup?
For my espresso roast the judges describe dry/chalky tones. I am trying to work out which phase(s) of the roast contribute to this outcome? My initial thoughts are this has something to do with the drying phase.
Do any other roasters have experience with this aspect of the resulting cup?





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