Roasts
French
Very dark and oily, at the end of the second crack. Smoked, with burned sugar and less body. Better with milk.
- Bean temperature
- 237–242 °C
- Agtron
- 25–35
- Roast point
- End of second crack
- Rest for filter
- 2–5 days
- Rest for espresso
- 4–10 days
- Body
- Medium
- Acidity
- Low
In the cup
- Smoky
- Dark chocolate
- Molasses
- Toast
The French tweets reach the end of the second crack, around 240 ° C. The grain is almost black and shines from the oil.
At this level, much of the sugars have been burned: smoked flavors, burned sugar and very bitter chocolate. Even if it seems otherwise, the body is thinning, because the grain has lost part of its structure. Origin is hardly recognized. In addition, it is a little-forgiving tuesta: a few seconds more and it goes to Italian.
If you like it, take it with milk, that softens the bitterness. Use water at 88-92 ° C and do not let it rest a lot: 2-5 days for filter and 4-10 days for espresso. Its oil dirty the mills and can jam the superautomatic.
- Output temperature: about 240 ° C
- Agtron: 25-35.
- Time: at the end of the second crack.
Every roast and its rest
| Roast | Filter | Espresso |
|---|---|---|
| Cinnamon | 5–12 days | 10–21 days |
| Sure | 5–12 days | 10–21 days |
| City | 3–7 days | 7–14 days |
| City + | 3–7 days | 7–14 days |
| Full City | 3–7 days | 7–14 days |
| Vienna | 2–5 days | 4–10 days |
| French | 2–5 days | 4–10 days |
| Italian | 2–5 days | 4–10 days |
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