For the past 6 months or so I’ve been primarily roasting an Ethiopian Sidamo for the better part of my traineeship. When I first arrived it practically didn’t have its own profile, actually they gave it the same profile that they used for the decaf. However, with the determination to do the coffee and farmers justice and through researching and trial and error I’ve managed to just about highlight and exhibit all l of the desirable traits that a Sidamo is known for. But…now I’m kinda lost! Taste wise I believe that it can only be improved in one tiny micro adjustment, but otherwise I don’t think I can enhance or bring out anything else, there is nothing else left to bring out. Does this mean I’ve achieved the fullest potential of my Sidamo? Do the micro adjustments matter if 9/10 people can’t detect it? Sorry I can’t post graphs or anything (the place I work hasn’t implemented that yet, and I gotta learn how to use it sometime).
like if I had to rate it right now it’s like a 7.3 out of 10, is it sensible to micro adjust to an 8 if people don’t notice?
Thanks
Lappy447
like if I had to rate it right now it’s like a 7.3 out of 10, is it sensible to micro adjust to an 8 if people don’t notice?
Thanks
Lappy447


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