Between Two Batches: the Secret For Consistent Roasting
<p>Reflecting on my time behind the roaster–many hundreds of coffees known on intimate terms, tens of thousands of roasts, countless careful tweaks to profiles and anxious cuppings to see if changes to temperature or time yielded positive results, there was one breakthrough, one big win, that stands out above all other highlights.</p>
<p>It’s not the nailed roasts of $100+ per pound Panama Geshas, or wins in roasting competitions. It’s something far less sexy but so incredibly important: the development, a number of years ago, of an über-reliable and methodical protocol for cooling down the roaster between roasts. What is now known (shoutout to Scott Rao) as a Between Batch Protocol (BBP). Sounds lame, I know. But when you’ve spent years chasing your tail struggling to follow profiles and then one day–like magic–your roasts track beautifully, you don’t quickly forget it.</p>
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