sometimes happens that my roasted coffee beans are not evenly roasted, they are darker from inside even thou lightly.
what can be the cause of this? too high temperature after 1 crack or...?
and what can happen in roasting process with beans and flavour development when temperature changes are too rapid not smooth?
as i have understand that temperature changes should be smooth. if i´m wrong please correct me?
what can be the cause of this? too high temperature after 1 crack or...?
and what can happen in roasting process with beans and flavour development when temperature changes are too rapid not smooth?
as i have understand that temperature changes should be smooth. if i´m wrong please correct me?
