Profiling is arguably one of the most important things to do in the roastery. It takes a lot of skill and a great understanding of your roasting system and green coffee. In this podcast I outline my process of profiling step by step, with part two focussing on the the execution and evaluation of your roasting plan.
Steps:
Establish a goal of the roast
Analyse your green coffee
Points of reference - existing profiles, philosophy, experience
Roast in your head
Turn it brown
Evaluate and improve
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