[Homeroast] A difference of degree....
allon at radioactive.org
Mon Oct 25 14:13:48 CDT 2010
I was wondering if maybe I wasn't quite hitting the mark on miKe's Jimma profile, since I wasn't sure if my roaster (modified iRoast) was cooling fast enough, and maybe I was skidding past the mark and getting a bit darker than desired.
As an experiment, I tried setting the EOR temperature to 430 (instead of 432), keeping the time the same.
What a difference these two degrees make. After a couple of days of rest, I don't get the same fruitedness. It's a good coffee, balanced, good body, but just doesn't have the Jimma zing.
Maybe I'll try a batch at 434 just to try the other end. I'd hate to waste this fantastic coffee, though, but learning is good :D
More information about the Homeroast