Importance of the Roaster at Controls
- millcityroasters
- Posts: 253
- Joined: 9 years ago
I recently asked a well respected roaster in town about his roaster teaching. He uses a true 86 washed green. I asked him why.
Why not naturals? Too much noise with naturals as folks get hung up on the fruits and ignore total roast development characteristics.
Why an 86? He said, "A relatively competent roaster will roast that bean to anywhere in a band of between an 84 and an 88." Good roasters can add about two points to a roast. Marginal roasters will manage an 84. I thought it an interesting point to share. It has me reviewing my own roasting profiles and comparing them. Always much to learn...and a compelling aspect of our hobby.
BoldJava
Why not naturals? Too much noise with naturals as folks get hung up on the fruits and ignore total roast development characteristics.
Why an 86? He said, "A relatively competent roaster will roast that bean to anywhere in a band of between an 84 and an 88." Good roasters can add about two points to a roast. Marginal roasters will manage an 84. I thought it an interesting point to share. It has me reviewing my own roasting profiles and comparing them. Always much to learn...and a compelling aspect of our hobby.
BoldJava
- Marshall
- Posts: 3444
- Joined: 19 years ago
Very interesting. Thanks for that.
Marshall
Los Angeles
Los Angeles