I never roasted before but I'm planing to do it in the near future. I'm curious about something. If I have a profile for some kind of coffee and it work grate with a 8oz home roasting machine, can I apply the same principles for a 500lb batch in an industrial machine that can handle that amount?
Second question, las week I visited a roaster to see the process for my self. He explained to me that this time he will roast for a half and hour and lower temperature instead of 15 minutes because he had 500lb this time and not the usually 250. Can this be done?
I know that there are some limits in temperature for some kind of roast, but how much is the longest I can roast with out degrading the quality of the bean? For example, I wonder if some particular roast need to bee in 18 minutes no meter is a 10lb batch or 500lb.
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