Roasting 1.The sample should be roasted within 24 hours of - TopicsExpress

Roasting 1.The sample should be roasted within 24 hours of cupping and allowed to rest for at least 8 hours. 2.Roast profile should be a light to light-medium roast, measured via the M- Basic (Gourmet) Agtron scale of approximately 58 on whole bean and 63 on ground, +/- 1 point (55-60 on the standard scale or Agtron/SCAA Roast tile #55). 3.The roast should be completed in no less than 8 minutes and no more than 12 minutes. Scorching or tipping should not be apparent.

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