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I always roasted fast to save time, but a longer batch changed my mind
I thought quicker roasts were more efficient. Letting the beans develop slowly actually made a much better cup.
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jamiecarter7mo ago
Find your sweet spot temp for that?
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henderson.margaret7mo ago
Totally get what you mean about letting the beans develop slowly. I used to rush my roasts for the same reason, but the inside of the bean wasn't catching up with the outside. Giving it more time lets the heat really get to the center, so you're not just baking the outside. That's where all the good, sweet flavors come from instead of just smoke and harshness. It turned a boring, sharp cup into something really balanced and sweet for me. The time is worth it for that kind of change.
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seth_wells497mo ago
You know, I've been thinking about how bean density plays into this. Like with some Guatemalan beans, they're so hard that if you don't give them extra time, the inside stays grassy. @jamiecarter, for those, I drop the temp a bit to avoid scorching the outside while the center catches up. It's like balancing heat and time for each batch. Have you noticed certain origins needing more patience than others?
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