Hey Matt,congratulations for the WBC title,i´ve enjoed your beautiful performance live.Is there a special reason on your Natural fermented profile using 55rpm compared with 60 rpm on the LMC ? Btw,I´m roasting for myself on Roest since more than 2 years.
Hey Neil, there's no particular reason to be honest. I believe the 60RPM seems to roast a bit faster, and I like that for the more dense coffees. Then when I have less dense coffees, more fermenty, and I need to be more gentle and careful, I don't mind the slower RPM :)
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](/img/n.gif)
Hey Matt,congratulations for the WBC title,i´ve enjoed your beautiful performance live.Is there a special reason on your Natural fermented profile using 55rpm compared with 60 rpm on the LMC ? Btw,I´m roasting for myself on Roest since more than 2 years.
Hey Neil, there's no particular reason to be honest. I believe the 60RPM seems to roast a bit faster, and I like that for the more dense coffees. Then when I have less dense coffees, more fermenty, and I need to be more gentle and careful, I don't mind the slower RPM :)