Kaffelogic community

I thought for completeness I should re-cup the 2.0 cupping roast with higher fan calibration, in case sitting had made it improve. It wasn't ashy, but it was pretty rough and bitter; tasted pretty baked to me.

Its reassuring to read not just me becasue the aftertaste on that cupping roast is something else!?
I tried 3 very different greens and they all tasted the same which originally made me think there was something wrong with me, pays to have known good samples vac sealed in freezer.

Worst case scenario is people in business using it to make decisions on green samples

Hi! Not trying to deviate from the topic.

But is there somewhere i can get hold of "Vienna Roast" "French Roast" "Italian Roast"

vibhorkwatra wrote: ↑Mon 19 Feb, 2024 5:35 pm Hi! Not trying to deviate from the topic.

But is there somewhere i can get hold of "Vienna Roast" "French Roast" "Italian Roast"

Those are not 'profiles' as such. What you are referring to are some common descriptions of roast depth (i.e. how much you have 'cooked' them/how dark the beans are at the end). You could in theory produce a roast at those levels with any profile by simply increasing the the roast level. But it will taste better for profiles that have been developed to roast darker beans (e.g. Steady and Dark, Steve's MD4)

Is it typical for the Classic L3.3 to get well into second crack? Just did my first roast and it went longer than expected

Depends on the beans a bit but I've found it to be around second crack, sometimes just before and sometimes just after.

I was roasting Honduran washed. It went to 446f, about 1:00 into second