Це так цікаво ! Цікавіше за серіал "Ходячі мерці". Дякую за науку !

I’ve watched all the 13 episodes

Third crack is the machine cracking lol

I am a roaster from Ecuador, have being doing it on and off for 11 years, I don´t understand the attitude towards coffee that has gone through second crack, and immediately assuming it has lost it´s origin taste....just not true. Please roasters don´t be so posh!!! don´t look down at the customers who enjoy different tastes inside coffee beans. We must aim to please and that should give us pleasure.

Do you guys have any thoughts on total development time in a dark roast? Should the first crack to drop be the same on a dark roast or is it inevitably going to be longer?

I roast for a coffee shop in wv and I take a house blend of ethiopian X sumatra 1-1.5 min into second until beans develop a nice sheen and even get some oil spotting and then i drop em. both are roasted separately to the same profile and then mixed in a cooling drum. . not my favorite but it is verrrry popular. so no matter what i think it sells and we profit off sales so we keep giving customers what they want. my basepoint coffee is a single origin ethiopian harrar roasted "Light" and i take that to right before second crack. i am aware that it is not light. but the company i work for does not like the flavor and acidity of coffees roasted just up till first crack then dropped moments later.Frankly i think if we changed the style we would lose business because the brand is based around roasting slightly darker. we only offer two blends one being an espresso and then every other coffee is single origin roasted to a med dark for the most part. i like drinking coffee black that is palatable and does not give me unwanted effects... and i agree that some cofees are roasted way light and are almost unbearable to drink black.... thats just my 2 cents

@kellsealaing6117

7 жыл бұрын

we only roast arabica coffees,. I agree that even dark roasts deserve quality green beans...

@has997

6 жыл бұрын

Kellsea Laing i used harrar coffee have some strange flavour when roasted light ( similar to aspirin smell and flavor ) then i roast to dark its more acceptable than light

How, where can I find out about participating in future live broadcasts?

what is double roast

🙇

I have a blend which is predominantly robusta. Strangely, I tried it medium roasted and it came out more bitter. So I went back to dark roast. I was targeting a flavor profile which a lighter roast couldn't give.

@Moneyandfood

7 жыл бұрын

Bernie Smith We have a pure arabica sku and another with a blend of Guatemala and West Java arabica. The one with robusta is popular for manual extraction. Yes I personally like arabica but there is a market for a robusta blend. I was just wondering why it became bitter when it was medium roasted.

Third crack is Starbucks's. Star burnt. Yuck. Good info.

Many people ask for "dark roast" when they want something to use in a home espresso machine. A lot of times they ask for "espresso roast" and want the darkest roast...

@adammoore366

7 жыл бұрын

Erhard Dinges is correct. Most of our espresso is dropped soon after the completion of first crack. Just a statement of how people ask for things and their assumptions of "espresso roast"

@kellsealaing6117

7 жыл бұрын

agreed. the espresso i work with is a mix of light med and med dark beans mixed post roast.

You mention 'low quality water' at home vs high quality in a cafe -- how do you get high quality water at home? filters? other?

@MillCityRoastersMN

2 жыл бұрын

You can use distilled water mixed with minerals (www.google.com/aclk?sa=l&ai=DChcSEwiShc7C6af3AhWTwsIEHbDDBcoYABAAGgJwdg&ae=2&sig=AOD64_3Zh_DL3avddAdtwklgqJKR4w35OA&q&adurl&ved=2ahUKEwip_77C6af3AhVFJzQIHToxA6sQ0Qx6BAgCEAM) or filter your water and test your mineral content. You're looking for an ideal of 150 ppm. That can be calcium or magnesium, but magnesium doesn't create scale like calcium does.

In Japan most like dark roasts. Really hard to make sure im not burning beans :-)

third crack is the best