Daniel WYS wrote:
烘到一爆密，放3天還出油，可能已經到中焙了，我猜烘焙度的AGTRON指數約在#55~#60之間，下豆溫度約一爆開始溫度+16±2℃...(恕刪)
命中
一爆198度，下豆214度，一爆開始到下豆約一分半，總時間8分鐘多一點
酸質相對苦來說要明顯的多
有些豆子的中線燒焦了，可能是微帶焦味的原因
雖然入豆口忘了關導致抽風力道弱，但也沒有留下煙燻味
甜還是我味覺中的弱項，我很難判斷到底甜不甜（那還買LAB SWEET幹嘛
）http://hotonicoffee.blogspot.com/2017/07/blog-post_21.html
http://hotonicoffee.blogspot.com/2017/09/blog-post_6.html
http://hsuehsc.blogspot.com/2017/06/blog-post.html
如果感覺到甜的原因是香氣，那麼，這三烘都很甜
甚至把豆子裝單向排氣袋放背包裡開車帶去公司，在車上都不時從背包透出甜香氣息
烘豆經驗還太少，也沒用過其他機器，文章也看得不夠多
我還不了解Scott Rao為什麼要寫DTR
目前看起來DTR在IOC這小機器上似乎不是很重要，而是單純看每一階段的火力和時間比較重要
也許跟Scott Rao寫的這段有關係
There’s one major exception worth noting:if the ratio of your burner capacity to batch size is high enough, the target DTR range should probably decrease. For example, it would be reasonable to use a DTR of 15% when roasting 10kg of coffee in a Probat UG22.However, it would be more difficult to roast a high-quality 20kg batch in the same machine with a 15% DTR. This relationship will partially explain for some readers why they can easily develop coffee using a much lower DTR in a sample roaster than they can in a production roaster.
