• WFH@lemmy.worldOP
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    1 year ago

    My “baseline” nowadays is:

    • 180 for 3 minutes
    • 235 to 245 until the beginning of first crack
    • 220 until drop.

    As a rule of thumb, I found that fruitier coffees benefit from a higher temp and therefore a quicker roast.

    I drop anywhere from 30s to 1 min after the beginning of 1C.