Coffee

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A typical roasting day (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 1 year ago

My "baseline" nowadays is:

180 for 3 minutes
235 to 245 until the beginning of first crack
220 until drop.

As a rule of thumb, I found that fruitier coffees benefit from a higher temp and therefore a quicker roast.

I drop anywhere from 30s to 1 min after the beginning of 1C.