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snwcmpr

02/23/2019 9:17 AM

Ethiopian natural Gesha today .. tasting it tomorrow.

snwcmpr

02/13/2019 4:49 AM

Thanks again Ginny.

snwcmpr

02/12/2019 3:29 AM

Good morning all. Just finished a few days with Yemen Red Harraz. We liked it.

Husamka

02/11/2019 10:05 AM

probe diameter

Husamka

02/11/2019 10:01 AM

probe dimension

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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Roasting Coffee

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Daterra sweet blue
Robert Mayrand	#1 Posted on 02/09/2019 2:57 AM
Newbie Posts: 7 Joined: December 26, 2018	I tried a few time to roast those beam with different profile,and from light brown to city plus, even a bit oily, but i always get quite a lot of bitterness and even sourness and not the chocolate note that it is known for. Anybody, got some tips on roasting that one. I roast for espresso, on a hottop 2k+ Thanks! Rob


JackH	#2 Posted on 02/10/2019 11:58 AM
Administrator Posts: 1481 Joined: May 10, 2011	That is from Brazil, I think. Usually the Brazils have a high moisture content and require longer, lower temperature drying time to the yellow/early brown stage. You will have to experiment and see what works for your roaster. ---Jack KKTO Roaster.


Robert Mayrand	#3 Posted on 02/10/2019 1:23 PM
Newbie Posts: 7 Joined: December 26, 2018	Maybe my roasting profile would help you suggest me what to do differently next time.

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