minus-squareWFHOPlink3•1 year agoMy “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.
My “baseline” nowadays is:
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.