Post By DesigningByCoffee
Techniques for extracting different flavours and qualities
What are you techniques or general rules you use to extract different qualities in beans? Obviously every bean is different but there are going to be similarities; do you ramp up the heat early into FC for a particular flavour, or maybe ease the heat down slowly after FC in SC?
I have fine tuned one roast profile on my heat gun flour sifter set up on a Colombian bean that gives me a pretty smooth medium to dark roast that goes well with milk based coffee but is a little flat when used or espresso or moka pot so I am looking for directions to develop different profiles.
Thanks Matt, that's great