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What it is and what sets it apart: Differs from farm parchment drying—this is thermal in the roaster. Bad drying sets up baking or tipping later.
How it is done: After charge and turning point → enough energy for a smooth BT rise → reach yellowing (~150 °C guide) → enter Maillard.
Flavours and cup benefits: Clean drying = later clarity and sweetness. Too short/aggressive = tip; too long/flat = baked.
Technical notes: Green moisture and density change duration. Early “bread” smell ≠ true end of drying.
Common mistakes: Do not skip drying with max gas. Do not stretch it forever “to be safe”.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.