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!
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 ?
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!
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.
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 ?
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.
amazing
Can't find part 1
"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
Interesting video but Fahrenheit?😢 really? The entire scientific community globally use Celsius as does the ENTIRE rest of the world... So come on!!
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!
@@neal4601 hilarious! precisely...