Ethiopia Guji, batch 14
Dropped at 205°C just before second crack. Bright, almost tea-like with a bergamot finish. Development time ratio around 18% seems to be the sweet spot for this bean in my popper.
Read more →A small log of home coffee roasting experiments.
Dropped at 205°C just before second crack. Bright, almost tea-like with a bergamot finish. Development time ratio around 18% seems to be the sweet spot for this bean in my popper.
Read more →Brewed the same roast on day 1, 4 and 9. Day 1 tasted flat and gassy, day 9 was the clear winner for filter. Espresso peaked around day 6.
Read more →A probe and a USB logger let me finally see the curve instead of guessing by sound. Total cost was less than a bag of specialty beans.
Read more →