It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.

amazing

Can't find part 1

@sleep57

Жыл бұрын

"Part 1" is likely referring to Nicki Amouri's presentation titled "Roast Summit 2022 | Session Three: Tasting the Roast Curve": kzread.info/dash/bejne/hqxq0q-pecW0gNY.html

Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?

@LaLiLuLeLo1991

6 ай бұрын

Maillard is the middle (second) phase, after Drying and before first crack. It does not include the development phase which is it's own (third) phase.