[Homeroast] Body development > Behmor P2 Help

Allon Stern allon at radioactive.org
Sat Dec 11 17:30:00 CST 2010

On Dec 11, 2010, at 2:34 PM, "miKe mcKoffee" <mcKona at comcast.net> wrote:

> I believe the start of 1st to EOR stretch is primarily
> responsible for the acidic "pop" and flavor definitions (shorter time)
> versus "sweetness" and roundness (longer), while the tanning stage acidity
> (faster ramp) versus body (slower).

Now there's an idea - ever try a melange roast but instead of lending different roast levels, blend for the different variables given above.

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