Exploring the Roasting Curve: Part 2 | Nicki Amouri
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- Опубликовано: 2 фев 2023
- This session was presented at Roast Summit @ Coffee Fest on September 29, 2022 in Seattle.
Thanks to event host San Franciscan Roaster Co. and video sponsor Pacific Foods.
It’s very interesting that her ideas about extending the Maillard phase seem to be almost exactly the opposite of what Rob Hoos writes in his book.
amazing
Can't find part 1
"Part 1" is likely referring to Nicki Amouri's presentation titled "Roast Summit 2022 | Session Three: Tasting the Roast Curve": ruclips.net/video/Tx6pMpIbNPs/видео.html
Question : By Maillard, does that mean after the Drying and before First Crack (before entering Development Time) or is it after Drying including First Crack & Development Time ?
Maillard is the middle (second) phase, after Drying and before first crack. It does not include the development phase which is it's own (third) phase.