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--- blog:coffee_blog:2022-07-31 [2022/07/31 09:16] – Phil Ide
+++ blog:coffee_blog:2022-07-31 [2022/07/31 09:25] (current) – [Coffee Blog: 2022-07-31] Phil Ide
@@ Line 9: / Line 9: @@
 ^Stage 2 (to 1st crack)  |  Caramelising|  250(^c)|  10:30||
 ^Stage 3  |  Development|  240(^c)|  16:30||
-^Ambient Temp|  25.8(^c)|||
+^Ambient Temp|  25.8(^c)  ||||
-^RH|  49%|||
+^RH|  49%  ||||
+^Coffee  |  Columbian - El Carmen  ||||
 === ===
@@ Line 23: / Line 24: @@
 ===== 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.