• 6 Posts
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Joined 1 year ago
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Cake day: June 21st, 2023

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  • I agree with the comments here. Personally, the sweetest coffee I have tasted is natural processed Kaffa Anderacha, which managed to keep some sort of cherry flavor no matter which roast level. I think you might get a real feel for sweetness in coffee with a quality natural processed coffee from Africa. The only issue here is that it was pretty tart, or sour\acidic, which, to my understanding can be alleviated by having it a little darker roasted, but that might also degrade the cherry taste.
















  • Batch 4. 100g for 12m at 52%. First crack (after 4-5 outliers beginning at minute 3) at 7m. Net loss of 15g (15%). I was aiming for a medium-er roast since the acidity was a bit much. Next time, I’m keeping everything the same, but I will try to use a lid and stir with occasional tossing motions for the first 3 to 5 minutes.




  • Batch 3. 100g for 15m 30s at 48% bumped up to 50% near the end. First crack began at 12m 30s, so my next batch will be done at least at 50% power. It’s a little more uniform. Net loss of 17g (17%). I found a comfortable and efficient agitation technique. My second batch was more of a medium roast and I feel like I lost some fruit and chocolate notes, so I’m trying to get back there a little while keeping a pleasant bitterness.