Quote:I've been chatting with Tim about the feedback from your group. It's taken a little while because he's in Central America at the moment, but we've gone and had a look at some of our logged data (Cropster profiles, end temperatures, Colortrack roast degree data, etc...) and compared several coffees that we are roasting currently versus the same ones with similar moisture % content from years past.

In the interest of being fully transparent I'm attaching some screenshots for you of Gachatha from this season versus a roast from two years ago. And another example of Echemo roasted 2022, 2023 and 2 x 2024. Note we made sure that the green coffee lots had a similar moisture content when comparing them. (The PR-codes with the lower numbers are the older roasts). Please don't take too much notice of the temperatures and roast data, every roasting machine is different and in addition our Loring is customised, so the information here wont be comparable to roast data from other roasters / machines. Also, we have a different system for measuring Development Time compared to other roasters.

Most of our data indicates that we are roasting to a similar roast degree, if not a bit lighter in the case of the Echemo. Of course it is impossible to compare them exactly as they are different green coffee lots. But we are quite rigorous with our QC and are focussing on accurate sensory analysis in our cupping sessions, so we think our notes are quite comparable over a long period and the data from Cropster and Colortrack should be very consistent over the years. (Nb. the higher the Colortrack number then the darker the roast).

But it's very interesting (and actually a bit too rare) to get an outside perspective on our roasting style, so we really appreciate you sharing the thoughts of the group. To be honest most of the feedback we get is that we are consistent (and sometime we hear we are a bit light), but as Tim says "not many people tell the truth face to face, so I never listen too much to that". Also, I notice feedback can be affected by local preferences, local water make up, brewing differences etc.. But it is all very valuable to us.

Either way, I can assure you that every week we are assessing and analysing all of our production roasts and trying our hardest to optimise the roast profile for each individual coffee. This is Tim's job and he is leading the QC process with our roastery team as support -  it is his preferences that are reflected in our coffees. We will definitely keep a close eye on things, so thanks again for asking questions that lead to us giving extra thought to it.

Hope I've managed to be a bit helpful with my reply. Please let me know if you have more questions / feedback about our coffees and processes.

Wish you all the best and hope you enjoy some tasty brews.

Best regards
Ben Symes
97583502

timwendelboe.no

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Tim Wendelboe AS
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Tim Wendelboe Espresso Bar
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(+47) 4000 4062

(30-11-2024, 09:50)tektbar Wrote: .... 160 microni.....

Quote:I like this lot because it is unique (never had Aji before) and quite light and delicate for Nestor Lasso (usually his lots are quite intense and fermenty).

(21-12-2024, 10:15)edri Wrote: Dupa ce am parcurs cafelele PGC de advent (aceeasi reteta pe Deep27), nu ma asteptam sa-mi placa cel mai mult una pentru care boabele aratau cel mai rau si prajita in Italia.