Thoughts about my roast profile? - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
Zoey (original poster)
Posts: 176
Joined: 8 years ago

#11: Post by Zoey (original poster) »

The funky taste comes from natural processing (tree dried, fermentation)
Ah, I see! This is my first roast/taste of a tree dried bean. The taste is interesting, but just ever so slightly too "up front" for my pallet.

Ha! I'm such a rookie that I had to Google the meaning of "BT". :roll: :lol:

Okay, so the next batch I will charge at the same temperature as above, but I will either add heat later, or add heat at the same time as previously but at a lower temperature. How's that sound?

On a side-note, I was looking at the ROR between the 3 minute and 6 minute 30 second marks, and noticed that it's around 40°F per minute. What if I slowed this down a little by either decreasing heat or increasing airflow during this time frame? I think this would increase my time to 1C, and decrease the overall ROR?

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