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Filtered on: home-barista.com > showing 2 comments covering 100 days


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19594_20150309-01-ethiopia_yirga_cheffe_gedeo__1_303f_rao.png (800~A-714)


#EthiopiaCoffeeBean #RoastingProfile found on the web. So my idea is to get started by reviewing some sort of anecdotal consensus out there of the maximum #EnvironmentTemperature or #ET at which to roast from a particular origin and the ultimate end #BeanTemperature or #BT on the graphs. My sense here is that the ET should be around 415-450 with a BT of around 415-420
&neo 2018-02-07  


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My days of being dogmatic about roasting are over - Home-Barista.com


Ken here visited the #DiedrichCoffeeRoaster manufacturing plant where he was able to get some time in with Stephen Diedrich, the owner about his roasting #philosophy and it changed the way he is now roasting his coffee beans. Primarily, Stephen believes that #FirstCrack of the bean should occur 11-13 minutes into the heating and he also feels that moisture in the bean can be a necessary component up until the end of the roast. Stephen also feels that the interval between first crack and the end of the roast should be 2 - 2.5 minutes otherwise at the conventional wisdom range of 4-5 minutes tends to flatten out the #coffee too much. this means that most total roast times should be 13-15.5 minutes.
&neo 2017-04-21  


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