How I'm roasting this yellow honey and other findings...
Вставка
- Опубліковано 13 січ 2024
- In this video...
Honey processed costa rican city +:
portal.roastpath.com/publicro...
The Green: haceacoffee.com/products/cost...
More about honey processes:
perfectdailygrind.com/2017/02...
Links to everything you asked for:
blkcitycoffee.com/blogs/blog/...
You can send me coffee to cup for the vlog!
12403 Central Avenue
Suite 819
Chino, CA 91710
My current setup:
Roaster: Mill City Roasters 1KG
Software: RoastPath by MCR
*Friendly reminder*
I only have my own experience to draw from and share. I genuinely hope it inspires you to get your own gears working and find the best solutions for you and your situation. No matter what, I think we can all agree we're here to honor the cup
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Personal @thelevus
I've tasted over 700 different coffees, I've logged 692 of them. From Dragonfly Elida 98, JBC Pink Bourbon 98, and countless 95pt coffees from other notable roasters (Goodboy Bob, Mostra, Rabbit hole, BirdRock,...), I really have to tell you, Berried Treasure is one of the top 10 coffees I've tasted. You're doing a great job roasting. You just need a break getting out there. Wishing you the best!
When trying Black honey, try 18 rabbit black honey. Its a Honduras bean and its very good at a medium roast. I toast over an open fire 5lbs at a time. I think you will really enjoy it. Red honey is good, I haven’t tried yellow honey. Im not a huge fan of the extra chaff.
I’ve tried roasting honey processed in the past and I have a hard time hearing first crack , usually around 405 F on my fresh roast air roaster,,,I waited several minutes and never heard it crack,,,think I dropped it at 11 minutes and 420 degrees
Yea naturals are notorious for quiet cracks. You gotta use your other senses and data.
Question when you made your pourover, you used 150g water how much coffee did you use?
Maybe 12g