Flavor Profiling for Purpose, Part II: Roast Flavor Profiling and Machine Control
Тәжірибелік нұсқаулар және стиль
Steve Green, Derek De Le Paz, Lauren Lathrop
Coffee Roaster Flavor Profiling: Heat Transfer, Machine Control, and Feedback Loops
In depth presentation of the factors affecting coffee roast development including heat transfer, datalogging, machine control, and roast profile creation and analysis.
Want to learn more about roasting? Visit: millcityroasters.com/coffee-r...
Want to learn more about roasters? Visit: millcityroasters.com/
Пікірлер: 7
Many thanks! Love your labor, MCR!
Fantastic presentation. Thanks so much for sharing.
Hey Guys love the info in your presentation, it would be great if you could work the audio out so it was a little clearer. Great Job.
@MillCityRoastersMN
4 жыл бұрын
This was a live presentation 1700 miles from our home base and audio is always an issue in unfamiliar environments. Hindsight being 20/20, we should have used backup mikes, but a couple of vital pieces of equipment (probably something stupid like batteries) went missing in transit. Notwithstanding, the show must go on. This was probably the best of three live presentations. We thought the value of the content outweighed the wimpy audio. YMMV
Great video
Great informative video guys. On approx 41:51. When figuring out the limit of the seed. Nick mentioned you will get a sharp smell when coffee is grinded . What is it that we will smell? Couldnt hear it properly
@MillCityRoastersMN
4 жыл бұрын
Supposedly, according to the Food Science lab at the U of M, it's the same protein you smell when you open a can of tuna. A sharp, acrid scent that carries over into the cup. You'll get this when the coffee is heated too quickly and at temperatures usually slightly lower than will cause tipping, scorching, and facing.