Does anyone have experience roasting the Moka Kadir blend for espresso? I heard some good things about it, so I got a couple pounds to play with. My first roast was something of a shot in the dark, but it came out reasonably well. This is some good stuff, and I can see it becoming our house standard.
I'm about to roast the second batch, probably trying to slow it down a bit through the drying phase and maybe letting it go a little longer (I dropped it a few degrees or so early, just due to a slip). Right now, I'm targeting just the beginning of second crack.
I'd appreciate some tips, guidance, experience, etc., for going forward. What do y'all know about this stuff?
I'm about to roast the second batch, probably trying to slow it down a bit through the drying phase and maybe letting it go a little longer (I dropped it a few degrees or so early, just due to a slip). Right now, I'm targeting just the beginning of second crack.
I'd appreciate some tips, guidance, experience, etc., for going forward. What do y'all know about this stuff?