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What it is and what sets it apart: Not just “more time = darker”—the window where Maillard/caramel finish balancing acidity. Differs from drying and pre-crack ramp.
How it is done: Mark crack start → modulate heat/air for a gentle declining RoR → drop by colour, smell, temp and development %.
Flavours and cup benefits: Good development = sweetness, clean body, integrated acidity. Short = grassy; long/harsh = flat, smoky or baked.
Technical notes: Development % ≈ post-crack time / total × 100 (often ~15–25% for filter). Depends on density and goal.
Common mistakes: Do not judge by surface colour alone. Avoid post-crack heat flick. Do not copy % without cupping.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.