Old school medium - dark
Posted: Mon 23 Dec, 2019 4:48 pm
Inspired by the following HB thread this roast aims to achieve roughly equal portions for DRY/MAI/DEV.
Laid back choc caramels good for run of the mill high altitude beans which can take a beating and may have high and / or unpleasant acidity that needs some baking out.
That being said its likely individuals will find something to suit their preference within the level range 1.8 to 3.8 with 3.0 being the default.
4 - 5 mins DEV time makes for super soluble coffee which works well in home super auto espresso machines that use small doses of relatively coarse ground coffee.
Batch size 100g
Old school medium - dark to dark espresso roast using washed medium to high altitude
Inspired by anotherjim HomeBarista thread https://www.home-barista.com/home-roast ... 36128.html
Developed using washed Colombian 1600 - 2000 MASL
Default level 3.0 will be around 5 °C before starting 2nd crack
16 to 16.5% weight loss
Level 1.8 to 3.8
Laid back choc caramels good for run of the mill high altitude beans which can take a beating and may have high and / or unpleasant acidity that needs some baking out.
That being said its likely individuals will find something to suit their preference within the level range 1.8 to 3.8 with 3.0 being the default.
4 - 5 mins DEV time makes for super soluble coffee which works well in home super auto espresso machines that use small doses of relatively coarse ground coffee.
Batch size 100g
Old school medium - dark to dark espresso roast using washed medium to high altitude
Inspired by anotherjim HomeBarista thread https://www.home-barista.com/home-roast ... 36128.html
Developed using washed Colombian 1600 - 2000 MASL
Default level 3.0 will be around 5 °C before starting 2nd crack
16 to 16.5% weight loss
Level 1.8 to 3.8
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