Noah_da_Roastah
New member
- Jun 6, 2025
- 7
- 1
Hey friends!
Been doing a lot of AB testing between my current production profiles and the recommended profiles from Rob's new book. I gotta say, I think he's on to something. Or a lot of things, there's so much good knowledge in the first half of the book unrelated to cultivars that I highly recommend anyone read. With that said, I would love to hear the thoughts of anyone else who had read the book, tried applying any of its content to your roasting, etc etc.
For my part, I've been running a 32|50|18 in 8:50 profile for a washed Tanzania as an espresso component. I added a 1 min soak with a gentle ramp up along with a lower drop temp to balance the profile out to right around 41|41|18 in 9:45, right in between Rob's recommendations for Typica and Bourbon group profiles since this regional blend supposedly has both families in it. This new curve rocks; not quite the same body in the cup, but it has a far more complete and complex profile that conveniently plays off the Brazil component in my espresso blend phenomenally well.
Just one drop in the bucket here, but I'm stoked. What's everyone else got?
Been doing a lot of AB testing between my current production profiles and the recommended profiles from Rob's new book. I gotta say, I think he's on to something. Or a lot of things, there's so much good knowledge in the first half of the book unrelated to cultivars that I highly recommend anyone read. With that said, I would love to hear the thoughts of anyone else who had read the book, tried applying any of its content to your roasting, etc etc.
For my part, I've been running a 32|50|18 in 8:50 profile for a washed Tanzania as an espresso component. I added a 1 min soak with a gentle ramp up along with a lower drop temp to balance the profile out to right around 41|41|18 in 9:45, right in between Rob's recommendations for Typica and Bourbon group profiles since this regional blend supposedly has both families in it. This new curve rocks; not quite the same body in the cup, but it has a far more complete and complex profile that conveniently plays off the Brazil component in my espresso blend phenomenally well.
Just one drop in the bucket here, but I'm stoked. What's everyone else got?
