How do you judge when you hit "brown" in the the mid phase? - Page 2
Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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I've never tasted a coffee dropped @ DE. I've tried to go by smell quite some time ago and came to the conclusion that 310°f is right in the ballpark for 95% of the beans we roast. These days I go by sight unless I'm roasting one type per session then it's by temp.