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!
@JCleggy
Жыл бұрын
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 🙂
@Youtuberkt
6 ай бұрын
this is a really good talk, that was more objective and reasoned about coffee roasting very well!
@deenman60
Жыл бұрын
got the bundle, thank you for the knowledge and sharing, all the best, Denis
@MrDistill
Жыл бұрын
Fabulous content!
@romanplains
9 ай бұрын
Finally! Somebody is making sense.
@kjetilslettengundersen6944
Жыл бұрын
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.
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