I know whenever I go to a coffee supplier at a market they typically have sacks of beans of differing types all roasted to different levels (for instance columbia to italian roast level and mysore perhaps at a lighter new england / american roast level. From memory most of them have beans of similar variety roasted to similar levels.
So is there some sort of guideline as to which beans to roast to what level for generally accepted characteristics?
I am sure there is a lot of personal touch to it and experience but I am after a guideline of where to start my different varieties.
Posted Tue Nov 13, 2012, 10:32am Subject: Re: roasting beans general guidelines
I'm guessing you've looked over the stuff at Sweet Maries to get where you are at right now?
I personally haven't found much about roast levels of different bean origins. To be honest roasting with a popcorn popper happens so fast that "profiling" of your roast is a near impossibility IMHO. I personally aim to shut mine off just prior to second crack but usually get into second crack by the time everything is pouring out.
Have fun and experiment. It's good that we can still drink our mistakes.
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