Hey thanks for your comment. Glad I could make something you enjoy. As far as cupping, I actually haven't done a true cupping yet, but I have a 25 gram v60 standard for tasting everything new coming in and every new roast I attempt outside of my developed profiles. The importer I use can allow me to buy as little as half pound green samples, so I haven't tasted any of their roasted samples, I just buy a pound for sampling to roast and then commit to higher quantities if I ever want to have that in stock for my markets.
You had me at Rwanda. Seeing you roasting on an Aillio was a bonus! Those notes have made me want to try to source some Rwanda to roast, but not that easy to get in NZ. Had one from Cyato CWS late last year with an amazing apricot note to it.
Awesome video! I didn't know this process was so involved!
Once you get to doing it a few times it really becomes second nature.
Just found your channel and I am loving your videos! I'm curious if you ever use cupping to taste the coffee before and after you roast?
Hey thanks for your comment. Glad I could make something you enjoy.
As far as cupping, I actually haven't done a true cupping yet, but I have a 25 gram v60 standard for tasting everything new coming in and every new roast I attempt outside of my developed profiles.
The importer I use can allow me to buy as little as half pound green samples, so I haven't tasted any of their roasted samples, I just buy a pound for sampling to roast and then commit to higher quantities if I ever want to have that in stock for my markets.
You had me at Rwanda. Seeing you roasting on an Aillio was a bonus! Those notes have made me want to try to source some Rwanda to roast, but not that easy to get in NZ. Had one from Cyato CWS late last year with an amazing apricot note to it.
Yeah that Rwanda was nice! I've had it a couple times since. Thanks for watching!
use traditional