Un-Cracked (AKA 0% developed) Roasts. Anyone? - Page 5

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

Postby hankua » Jan 13, 2019, 1:38 am

See this done quite a bit in Taiwan, an alternate to using a color meter. How did you photograph the cut bean?


Postby Marcelnl » Jan 13, 2019, 5:19 am

eltakeiteasy wrote:I have been experimenting with cutting one or two of the beans open after each roast to see how the inside looks. I have been surprised by the correlation between how the bean looks and how it tastes in the cup.

interesting, what are your findings?
LMWDP #483


Postby pngboy » Jan 13, 2019, 5:46 am

Aguirre wrote:Have you tried Heart (Portland)?

Only once a long time ago so I wouldn't know what they are like now.