Roasting green coffee beans requires precise temperature control, starting at 360 degrees Fahrenheit, gradually reaching 480 degrees, balancing heat to avoid poor results.
Each roast type demands different times: light coffee takes around nine minutes, medium coffee around eleven, and dark roasts can extend up to fifteen.
Post-roast water temperature is crucial; it affects extraction and flavor, with too cold water leading to sourness and too hot resulting in over-extraction.
Investing in a probe thermometer and timer is essential for precision, as even slight variations in timing can significantly affect the final flavor of the coffee.
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