Kaffelogic community

Hi there! having a quick glance, a few things spring to mind. The PID, whilst precise and very handy, is also sometimes stupid. It wont account for the fact that the roasting reaction will shift from being endothermic to exothermic around the 175-185 degree mark (meaning the beans will start radiati...

Usually, I prefer bright and juicy coffees Generally if I'm aiming for bright, juicy fruit forward flavours better for filter brewing, there are a couple of things id look out for. I've found faster roasts usually yield better results (6-8mins): relatively quick maillard phase (30-35%) while mainta...

Hey

So many questions; first and foremost, what style of coffee do you enjoy drinking? Is origin character/ Acidity important to you? or do you prefer darker roasts/drink a lot of milk based espresso?

Hi everyone! Thought id post something a little different for my first contribution! While i usually prefer light roasts for filter and espresso, i've really been getting into Vietnamese iced coffee this summer. I wanted a profile that would work well with both robusta and low altitude naturals: I u...

Hi Utkuyzc! I'd definitely keep and cup those first few samples over a week or so. Just because they didnt follow the profile curve perfectly doesnt mean that they cant be a useful tool in honing both your tasting and roasting skills. It can be really useful to know what a flick or a crash actually ...