It seems like your question about batch size and end temperature might not have been answered, unless I'm just not understanding. How would you approach end temperature and batch sizes? Did Scott allude to this in other parts of his interview that I missed?
No, you're totally right. I haven't gotten a good solid answer about this yet. Some people I've asked said go a few degrees higher, others said a few degrees lower. So I think it depends on the convective/conductive properties of your machine, how long your development is, and how much your batch size differs. Like everything in coffee, there's no one "right" answer it seems. (However frustrating it is haha)
Love it!
Thanks much Hoon :)
Great interview!
Thanks so much! Glad you enjoyed it.
great interview bless u
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Love this one!
Glad you like it!
Sick! ❤
Thanks for watching!
Kat! So how we can compare or which facts we should be looking at when comparing an air Roaster and a Gas Roaster Curves?
I would say don’t compare the two curves. Taste the coffees and compare the coffees. What do you want to know by comparing the curves?
It seems like your question about batch size and end temperature might not have been answered, unless I'm just not understanding. How would you approach end temperature and batch sizes? Did Scott allude to this in other parts of his interview that I missed?
No, you're totally right. I haven't gotten a good solid answer about this yet. Some people I've asked said go a few degrees higher, others said a few degrees lower. So I think it depends on the convective/conductive properties of your machine, how long your development is, and how much your batch size differs. Like everything in coffee, there's no one "right" answer it seems. (However frustrating it is haha)