Interested in the comment Cameron makes about how a lower turning point temperature should give you more pronounced acidity. Would like to hear if other roasters have experienced this on the cupping table as well. A video or series on determining charge temperature would also be interesting! Thanks for the videos.
Interested in the comment Cameron makes about how a lower turning point temperature should give you more pronounced acidity. Would like to hear if other roasters have experienced this on the cupping table as well. A video or series on determining charge temperature would also be interesting! Thanks for the videos.
Yeah, that's a good question - and a good idea for a future series. Thanks so much!