Profiling is arguably one of the most important things to do in the roastery. It takes a lot of skill and a great understanding of your roasting system and green coffee. In this podcast I outline my process of profiling step by step, with part two focussing on the the execution and evaluation of your roasting plan.

Steps:

1. Establish a goal of the roast

2. Analyse your green coffee

3. Points of reference - existing profiles, philosophy, experience

4. Roast in your head

5. Turn it brown

6. Evaluate and improve

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