Exploring the Roasting Curve: Part 2 | Nicki Amouri

This session was presented at Roast Summit @ Coffee Fest on September 29, 2022 in Seattle.
Thanks to event host San Franciscan Roaster Co. and video sponsor Pacific Foods.

[@firedearthpottery2853]

Thanks so much for this video, I'm excited to try some of these very informative tips! I can't imagine how much coffee you went through to give us all this information, thank you!

[@sulimanayad]

It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.

[@rockfitclub]

amazing

[@BarbaraAnnShort]

Can't find part 1

[@sleep57]

"Part 1" is likely referring to Nicki Amouri's presentation titled "Roast Summit 2022 | Session Three: Tasting the Roast Curve": ua-cam.com/video/Tx6pMpIbNPs/v-deo.html

[@cappuccinogoodfinger]

Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?

[@LaLiLuLeLo1991]

Maillard is the middle (second) phase, after Drying and before first crack. It does not include the development phase which is it's own (third) phase.

[@markpalmos]

Interesting video but Fahrenheit?😢 really? The entire scientific community globally use Celsius as does the ENTIRE rest of the world... So come on!!

[@neal4601]

U-S-A! U-S-A! It's not like the rest of the world uses the metric system.....There's Liberia and Myanmar as well!