by Victor Aimi | Apr 30, 2014 | Coffee
One of the first steps we will be taking with our new roaster and is part of the ongoing process with all our roasts is to “cup” the roasted coffee. Cupping is a standard procedure that involves deeply sniffing the coffee, then loudly slurping the coffee...
by Victor Aimi | Apr 29, 2014 | Uncategorized
A word about Sound and how it relates to coffee roasting: Sound is a good indicator of bean temperature during roasting. There are two temperature thresholds called “cracks” that roasters listen for. At about 200–202 °C (392–396 °F), beans will emit a...
