I home roast (using an Aillio Bullet) and often hear roasters saying they knew there was still more to get from the bean, so they tweaked the profile. How do experienced roasters assess the extent to which their profile for production is 'right'?
I'm not talking about obvious defects, just how to determine if something I think is pretty good could actually be great.
daveandmairi5 karma
Hi. Thanks for doing this AMA.
I home roast (using an Aillio Bullet) and often hear roasters saying they knew there was still more to get from the bean, so they tweaked the profile. How do experienced roasters assess the extent to which their profile for production is 'right'?
I'm not talking about obvious defects, just how to determine if something I think is pretty good could actually be great.
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