Hey CSers,
As my roasting journey is progressing and I am learning more I'm also starting to form some of my own opinions and ideas. I've been roasting, cupping and drinking my own roast for a while now. I've had some awesome success! I've also had roasts tasting like potatoes...
?.
I generally pick up roasters have one of 2 strategies.
A Roast profile per bean taking into account origin, processing, MASL, density, brew method and the like. Basically every bean has its own profile unlocking it's secrets. KL has this in the form of its MASL profiles.
A single, well known, tried and tested profile. Only changing the roast level. Basically focussed on changing as little as possible, presumably focussing on cupping in order to fine tune roast leve and developmentl. Most guys I speak to roasting on Coretto or similar follow this strategy.
I am keen on learning from other's experience.
How do you approach roast profiles?
Do roast profiles have a significant impact beyond roast level, DTR and total time?
As my roasting journey is progressing and I am learning more I'm also starting to form some of my own opinions and ideas. I've been roasting, cupping and drinking my own roast for a while now. I've had some awesome success! I've also had roasts tasting like potatoes...
?.
I generally pick up roasters have one of 2 strategies.
A Roast profile per bean taking into account origin, processing, MASL, density, brew method and the like. Basically every bean has its own profile unlocking it's secrets. KL has this in the form of its MASL profiles.
A single, well known, tried and tested profile. Only changing the roast level. Basically focussed on changing as little as possible, presumably focussing on cupping in order to fine tune roast leve and developmentl. Most guys I speak to roasting on Coretto or similar follow this strategy.
I am keen on learning from other's experience.
How do you approach roast profiles?
Do roast profiles have a significant impact beyond roast level, DTR and total time?


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