blog:coffee_blog:2022-07-31
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blog:coffee_blog:2022-07-31 [2022/07/31 09:15] – created Phil Ide | blog:coffee_blog:2022-07-31 [2022/07/31 09:25] (current) – [Coffee Blog: 2022-07-31] Phil Ide | ||
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- | ====== 2022-07-31 | + | ====== |
Yesterday, I roasted Profile I, which I'd come up with after sampling Profile H. I did two loads, each of 200g. | Yesterday, I roasted Profile I, which I'd come up with after sampling Profile H. I did two loads, each of 200g. | ||
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^Stage 2 (to 1st crack) | ^Stage 2 (to 1st crack) | ||
^Stage 3 | Development| | ^Stage 3 | Development| | ||
- | ^Ambient Temp| 25.8(^c)||| | + | ^Ambient Temp| 25.8(^c) |
- | ^RH| 49%||| | + | ^RH| 49% |
+ | ^Coffee | ||
=== === | === === | ||
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===== Testing ===== | ===== Testing ===== | ||
- | As I've said before, grinding and drinking a sample straight after roasting carries some issues. There is a slight burnt taste you have to learn to ignore. Over the next week there will be chemical reactions taking place, one of which is oxidisation. You hear a lot about how this is a bad thing for coffee, but certainly for the first three days it's a good thing. A by-product of this process is CO2, which outgasses, removing a lot of the carbon and taking away that burnt taste. | + | As I've said before, grinding and drinking a sample straight after roasting carries some issues. There is a slight burnt taste you have to learn to ignore. Over the next week there will be chemical reactions taking place, one of which is oxidisation. You hear a lot about how this is a bad thing for coffee, but certainly for the first three days it's a good thing. A by-product of this process is CO(^2), which outgasses, removing a lot of the carbon and taking away that burnt taste. |
There may also be a bit of astringency - sourness - which will also fade over the next few days. A lot of the flavours will also develop as part of this process, so what you taste now is only a phantom of what it will be like in a week's time. However, tasting immediately after roasting will reveal whether it is a duffer or not. | There may also be a bit of astringency - sourness - which will also fade over the next few days. A lot of the flavours will also develop as part of this process, so what you taste now is only a phantom of what it will be like in a week's time. However, tasting immediately after roasting will reveal whether it is a duffer or not. |
blog/coffee_blog/2022-07-31.1659258954.txt.gz · Last modified: 2022/07/31 09:15 by Phil Ide