Roasting For Complexity/Depth? - Page 3

Discuss roast levels and profiles for espresso, equipment for roasting coffee.

Postby Marcelnl » Sep 14, 2018, 12:39 pm

sounds like a great idea, yet I'd send it out to all at same time or aging comes into play, if all do the same with their own green supplies all would receive same amount of samples at the same nr of days post roast which should make comparing notes a lot easier.

If group size is limited cost would be acceptable especially when weighed against the learning it would provide (well, when excluding international S&H)
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Postby Almico » Sep 14, 2018, 1:28 pm

If sending out all simultaneously, we could send 100g pouches for very little postage.

It would be nice to be able to make all 6 and cup them at the same time.

If I had my way, we would all send a full Artisan roast report along with every sample and have our settings synced.


Postby happycat » replying to Almico » Sep 16, 2018, 10:45 am

Unfortunately we still need to consider the system of influence which includes water, grind, brew time, etc.

Maybe a calibration exercise with a procedure and agreed materials.

Could include a walk through and data gathering using a webinar streaming or video chat to do a fully synchronous event
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