My current employment is a café/roastery, and hopefully soon, they will be able to teach me a little more about it, I.E. actually how to function the machine. In my opinion, we roast too light, and two dark. Practically we roast strictly on the Cracks, and I don't like that much. I'm trying to convince them to try a few different times so we can make the coffee have loads more flavor and hopefully be really sweet.
I believe the drum can roast 30lbs at once, but we typically do about 28lbs. Any suggestions of some key times that would be optimal for a great, sweet, tasty bean (especially with the new drip station).
Thanks
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