After pretty decent success with my first attempt with the Costa Rican Tarrazu I was eager to give it another shot. As mentioned in my last post I thought I would roast for a shorter time. Here are the roasting stats:
1st crack 4:05
2nd crack 4:45
end: 5:20
The beans showed a nice chocolate brown color. The smell was nice / sweet.
I let the beans sit for about 18 hours before brewing.
Upon grind the coffee smelled excellent. I made half a pot so I had 2 nice mugs of this coffee. In all honesty both these cups were the best coffee I've had in recent memory. I would have to call this roast a great success, my best results so far. I will for sure be using this timeline as a guideline for how long to roast the remainder of my Tarrazu beans.
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