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--- blog:coffee_blog:2022-07-24 [2022/07/24 10:06] – Phil Ide
+++ blog:coffee_blog:2022-07-24 [2022/07/29 08:19] (current) – Phil Ide
@@ Line 1: / Line 1: @@
 ====== Coffee Blog: 2022-07-24 ======
+//**Update: Profile H tested, see below**//
-I've been creating roasting profiles, and recently changed from a numeric system to an alphabetic. I don't know why, perhaps the numbers were making me depressed at how many times I'd done it and still not reached a particularly good roost other by accident.
+I've been creating roasting profiles, and recently changed from a numeric system to an alphabetic. I don't know why, perhaps the numbers were making me depressed at how many times I'd done it and still not reached a particularly good roast other by accident.
 Anyway, I decided to do two roasts this weekend. One I called 'Profile G' and the other 'Profile H'. Here's the first one:
@@ Line 57: / Line 58: @@
 That should give me some leeway on the last stage to raise or lower the temperature to bring it to 144 secs, but that tweak will occur on **Profile J**. However, the Columbian I've got left is El Carmen. I roasted El Carmen before, and it's a lovely coffee, but because it's different I must be prepared to adjust the recipes accordingly.
+==== Testing ====
+It's been a week since I roasted //Profile H//, so it was with a bit of excitement and a bit of trepidation, I made a double-shot of espresso in my Rok EspressoGC. It came out with a lovely head of crema, which is both expected and important. The crema is an emulsion of the oils from the coffee and carbon-dioxide (which is present in roasted coffee in large quantities). The crema is - or should be - where all the bitterness lives. The coffee itself was smooth to taste, and full of flavour. I am very pleased with this roast. The flavour could be improved, especially for French Press or Americano, but this profile is a solid place to start tweaking.