Since being out of the woods, so to say, and my roasting back to normal. I’ve been trying different modifications to profiles. First being the implementation of the “Spike” and the second: playing around before the Millard.
This post is about the latter.
As some of you may be aware, Guatemalan beans have been the real crux of my roasting endeavors. The elusive milk chocolate and caramel, speak nothing to me if crisp green apples and jasmine honey. I still cannot bare the thought. Anyways, by going much lower through it all, especially hitting the “tan/yellow” phase around 400F/204C, however, extending the point to 6min I saw a new color, orange. I saw one of Sweet Maria’s videos and Tom glazed over this idea by saying “tan or orange” and I was like orange…pffff ok whatevs. But then I saw it, maybe the answer to my Guatemalan. Time will tell.
Has anybody seen the orange? What is low and slow for you and what has this “style” been good for you (or bad)?