[Homeroast] Body development > Behmor P2 Help
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.
More information about the Homeroast