Today I tasted 2 coffees, a Panama Elida roasted on consecutive days and they were both good but, both very different. Are there benchmarks for a roasting profile? What brings out the best in a coffee. Hot/fast or long/slow? Seems as though I have less trouble with flick-crash with a Natural vs Wet.
Discuss roast levels and profiles for espresso, equipment for roasting coffee.
Coffees not bad. Not great but not bad. I don't like what I taste after it cools. Mabey a bit on the dry side. I bought a new grinder and things could change when it arrives.CarefreeBuzzBuzz wrote:Mike
Looking pretty good. Can't tell if that's a short crash at end. Rest looks good. Tell us how it tastes in a few days.