Great content! I'm a home roaster thinking of giving a go professionally. This information makes so much more logical sense to my scientific brain than all the other mumbo jumbo from internet "experts". A short development time not giving time for the heat to fully penetrate the bean giving a more acidic and complex flavor makes so much sense. Just like cooking a steak!

got the bundle, thank you for the knowledge and sharing, all the best, Denis

Fabulous content!

this is a really good talk, that was more objective and reasoned about coffee roasting very well!

I love this seminar because it calms my obsessive side. This is good news! Great coffee is still a lot of work, but we can put in that work where it makes a bigger difference.

@CoffeeMindAcademy

Жыл бұрын

Yes, we need to be specific with the goal we have in order to make decisions without wasting too much effort on areas that does not matter so that we can spend the limited time and ressources we have on the things that mattes in the context we have choosen to provide value. Happy it helps 🙂

Finally! Somebody is making sense.

Thanks for a great webinar! Question: When you aim for agtron 75 at 3 minutes, are you meassuring whole beans or ground beans?

@psycool666

Жыл бұрын

I believe it will be for ground beans, even the particle size of the ground coffee influences the colour value

@kjetilslettengundersen6944

Жыл бұрын

@@psycool666 thanks 😊 I guessed so, but weren't completely sure.

36:20 no... colour "intensity" would be the SATURATION of the colour... what I think you are getting at is, as you say, it's about a grey scale... A grey scale is only about luminocity... how bright or dark it is. So you are measuring degree of darkness, not intensity of colour.