can anyone tell me: when during the roast sugars are in sweetest development degree and how it expresses in taste? could describe beans appearence as well.
and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)?
i think probably it is different with different coffees.
and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)?
i think probably it is different with different coffees.