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submitted 1 year ago by WFH@lemmy.world to c/coffee@lemmy.world
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[-] WFH@lemmy.world 3 points 1 year ago

My "baseline" nowadays is:

  • 180 for 3 minutes
  • 235 to 245 until the beginning of first crack
  • 220 until drop.

As a rule of thumb, I found that fruitier coffees benefit from a higher temp and therefore a quicker roast.

I drop anywhere from 30s to 1 min after the beginning of 1C.

this post was submitted on 06 Jul 2023
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