thoughtsometime

 recently tried adjustments on this coffee from yunnan, a baoshan catimor, slow dried natural. greens came in smelling really funktown. current profile outcome was an intense dark chocolate, orange chocolate vibe. i applied more heat, shortened both the original drying phase and maillard phase. the ror was a high peak, and a more decline looking curve, compared to when it looked like it was flatlining, i dont know why your ror should always be going downwards in a nice declining way.. the original roast time was 11:57, 215c , fc at 10:47 my adjustment was 9:30-10:00, 205c-210c dry ends 5:30-6 fc starts randomly at 7-8 to 9, i end the roast through smelling and sight, when the beans are browned and expanded, but before the fruit notes turn into darker brown notes i also did a major adjustment which is airflow. the original airflow starts immeadiately at 80, inversely i maintained a 40 fan speed till dry ending , boost to 60-70, then when around 20-40seconds before crack and carameli...

 - receive coffee congratulations on your choice of coffee!  - smells if it has started resting for a good time, whether peak or not, you will notice the aromatics through smelling the bag of beans. 1. somehow sometimes, a bag of coffee can degas for a long time and peak at 3 months post-roast. generally the lighter the roast, the longer the resting period. but i still digress.  2. then, there was this nestor lasso bourbon aji thermoshock, which dan purchased along our apollons gold groupbuy. 3 months into the rest, from smelling the beans, we got laksa leaf, lemongrass, torch ginger, kind of aromatics, but when he started pouring water, and brew, the brew was nothing like the smell, it was watermelon, some exotic layering, beautiful coffee. 3. generally you would be able to smell if a coffee is kind of ready to brew, when the inherent aromatics start to come out which is, although, when it starts to smell akin to raisins, it is probably starting to stale. but i have yet ...