Exploring the Roasting Curve: Part 2 | Nicki Amouri

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This session was presented at Roast Summit @ Coffee Fest on September 29, 2022 in Seattle.
Thanks to event host San Franciscan Roaster Co. and video sponsor Pacific Foods.

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1 окт 2024

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Комментарии : 9

@sulimanayad Год назад

It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.

@firedearthpottery2853 Месяц назад

Thanks so much for this video, I'm excited to try some of these very informative tips! I can't imagine how much coffee you went through to give us all this information, thank you!

@markpalmos Месяц назад

Interesting video but Fahrenheit?😢 really? The entire scientific community globally use Celsius as does the ENTIRE rest of the world... So come on!!

@neal4601 Месяц назад

U-S-A! U-S-A! It's not like the rest of the world uses the metric system.....There's Liberia and Myanmar as well!

@BarbaraAnnShort Год назад

Can't find part 1

@sleep57 Год назад

"Part 1" is likely referring to Nicki Amouri's presentation titled "Roast Summit 2022 | Session Three: Tasting the Roast Curve": ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Tx6pMpIbNPs.html

@cappuccinogoodfinger Год назад

Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?

@LaLiLuLeLo1991 8 месяцев назад

Maillard is the middle (second) phase, after Drying and before first crack. It does not include the development phase which is it's own (third) phase.