Post 9kmXnwMFDMMUfbfmWO by twovoyagers@mastodon.sdf.org
 (DIR) More posts by twovoyagers@mastodon.sdf.org
 (DIR) Post #9kmHOramCIQpNqUTtA by twylo@mastodon.sdf.org
       2019-07-12T15:29:55Z
       
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       I have started to experiment with roasting my own coffee at home using a small, inexpensive stovetop dingus called a Nuvo Eco, which is basically a ceramic pan. My first two batches have both been very tasty, but I think I want to go a bit past first crack to bring in a bit more of a roast flavor. I like a light roast, but these are super acidic and hyper caffeinated. Still very good flavor, though!
       
 (DIR) Post #9kmXnwMFDMMUfbfmWO by twovoyagers@mastodon.sdf.org
       2019-07-12T18:33:44Z
       
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       @twylo The major acid in green beans is chlorogenic.  During the roast that acid is broken down into other organic acids.  The longer (and/or darker) the roast, the more all the acids are broken down.  If you want to reduce the acidity without going into darker roast, you can use a slightly lower heat and longer roast.  I start out any new coffee just to the very first hints of second crack, shooting for about a 13 to 15 minute roast time, and adjust from there when necessary.
       
 (DIR) Post #9kmdROM1YdkAZ2CXAm by ocertat@mastodon.sdf.org
       2019-07-12T19:36:52Z
       
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       @twylo this is amazing! I might have to get one of those things to give it a try