1 month ago in Roastery with 430 views • 1 min read
Five Drum Roasting Mistakes That Mute Single-Origin Terroir
How excessive charge temperatures, stalled Maillard transitions, and late airflow adjustments bake out delicate origin character.
Whether roasting on a 500g sample drum or a cast-iron 5kg production machine, managing convective versus conductive heat transfer prior to first crack determines whether a coffee sings or tastes flat.
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