Ive just converted from a popper to a corretto. My first batch of 300g indian mysore reached FC at 8:30 and SC at 13:50. A little quick. I pulled it just on the verge of a rolling SC.
It rested 15 hours in a one-way valved bag. I cracked it open and it didnt smell that good. I ground 20g and it smelled even worse...
My main question is this: Do beans roasted for longer periods (corretto) require longer to degas? Can they smell pretty wrong for the first day or so?
When popper roasting, a day of resting was usually ok and the beans would smell fantastic.
Am I missing something or will the beans come good in a day or so?
Day 3 without a coffee and stuggling...
It rested 15 hours in a one-way valved bag. I cracked it open and it didnt smell that good. I ground 20g and it smelled even worse...
My main question is this: Do beans roasted for longer periods (corretto) require longer to degas? Can they smell pretty wrong for the first day or so?
When popper roasting, a day of resting was usually ok and the beans would smell fantastic.
Am I missing something or will the beans come good in a day or so?
Day 3 without a coffee and stuggling...

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