Every now and then, I go back to basics and check whether I’m actually hitting the roast profile I’m aiming for.
I’ve heard that commodity coffees—since they don’t have particularly distinctive characteristics—are actually great for testing technique. Makes sense, really (lol).
For now, I’m just relieved that the roast came out tasting good.
Next, I’ll see how it develops with some aging. Looking forward to that part.
