Brazil Santos Roast #2: Maillard Time Slips Away (But Medium Roast Survives)
Brazil Santos Roast #2: Maillard Time Slips Away (But Medium Roast Survives) After the smooth, confidence-restoring…
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Brazil Bean: Rediscovering Confidence Through Familiar Territory
After struggling through two frustrating Robusta roasts where every assumption failed and my Arabica-trained instincts led…
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Robusta Roast #2: When Sixth Sense Fails
After my first Robusta roast exposed my ignorance—assuming Arabica experience would translate directly to C.Canephora—I approached…
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First Robusta Roast: Everything I Thought I Knew Was Wrong
After months of roasting exclusively Arabica beans, I finally loaded C.Canephora (Robusta) into the Kaleido M6….
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Catuai Roast #2: When Everything Goes Off Script
Sometimes roasting humbles you. After establishing solid baseline data from roast #1, I approached Catuai’s second…
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Catuai Natural Anaerobic First Roast: Chasing the Fruit
After being overwhelmed by Catuai’s intense pre-roast aroma—that fruit bomb smell straight from the bag—it was…
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Mae Ukho Roast #2: The Best Roast Yet
After several roasts of learning curves, mistakes, and near-misses, I finally executed a roast that came…
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Mae Ukho First Roast: Finally Hitting Medium Without Overshooting
After overshooting into dark roast territory twice with Khun Kong Peaberry, I approached Mae Ukho with…
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Mae Ukho: Sweet Complexity from Chiang Mai’s Heights
Adding another northern Thai coffee to my roasting lineup: Mae Ukho, sourced from the high-altitude coffee…
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The Kaleido M6 Temperature Mystery
Kaleido M6 What I Wish I Knew Before My First Roast When I first fired up…
