Conventional Coffee bean roasts at around 200-240C at around 11-19mins to ensure Maillard reaction in the beans to create the familiar taste of coffee we all know today.

Could we instead roast the coffee at around 160C where Maillard reaction and caramelization happens, however over longer periods of time say 35-50mins to ensure even browning throughout the beans and also develop a "cleaner/clearer" uniform taste.

Is there any desirable effects or flavor profile that it will miss out due to the lower temperature?

  • Try it and let us know how it tastes.
    – Alaska Man
    Jul 26 '20 at 19:04

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