16
The roasting class instructor told me my beans were hitting first crack too fast and I finally backed off the heat after 3 batches of sour-tasting coffee.
I was always in a hurry to get through the roast but he showed me his temp curve from a washed Ethiopian he did at a shop in Denver and it was totally different from mine, so now I let the beans coast a bit longer before the heat hits them and the flavor is way more balanced and not sharp on the tongue. Has anyone else had to unlearn a bad habit from being impatient with the roast?
1 comments
Log in to join the discussion
Log In1 Comment
lucasschmidt4h ago
Tbh, what temp did he say you should let them coast at?
3