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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?
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hannah_perry21d ago
Wait, @lucasschmidt, you actually took notes on the exact temp?
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