Any suggestions for how to improve my roast? - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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#11: Post by mkane »

At least until 340°. Once the beans are completely dry you got to watch out R0R doesn't get out of control.

That being said the unit the being discussed, with its low thermal mass is/may, be a different animal.


#12: Post by Milligan »

Great advice so far. First thing that stuck out to me was the small time in Maillard. Shooting for 50/30/20 or as others said 45/35/20 should be your first goal. Then tweak your curve to get a stable RoR in Maillard and definitely in development.