Regarding our lots from India, we recommend longer roasts (less aggressive at the beginning), with a relatively high energy after the crack. Don’t let your RoRs drop significantly. These coffees tend to develop longer, hence your development times should be longer, comparing to the average, say, mild-Centrals roasts. Naturally, this will also be followed by higher end temperatures, so don’t be afraid to push it a bit more. All this doesn’t apply only to geishas, which just happen to behave more in a “standard” way when catching the color.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
There are no reviews yet.