I Thought I’d Ruined This Roast — Then I Cupped It скачать в хорошем качестве

I Thought I’d Ruined This Roast — Then I Cupped It

This video is part of Coffee | One Roast at a Time, a slow, honest home-roasting project focused on learning, not perfection. In this episode, I cup two Brazilian natural coffees roasted on the same machine, at the same temperature, from the same farm, but with different outcomes on roast day. Neither roast had a confidently identified first crack, and one produced visible smoke, which caused a fair bit of anxiety at the time. This cupping exists to test emotion versus reality. Rather than scoring, ranking, or chasing tasting notes, I keep this intentionally simple: two cups only a basic cupping recipe no SCA language no flavour performance For me, cupping at this stage is a diagnostic tool, not a show. I’m asking one core question: Am I in a safe, drinkable zone, or did something go wrong? I focus on structure over flavour: mouthfeel balance finish Because problems show up there faster than they do in tasting notes. This video also touches on: why crack audibility is unreliable on natural coffees why dry aroma can be more useful than wet aroma how roasting anxiety can push unnecessary adjustments and why fewer variables lead to clearer learning Both coffees turned out to be enjoyable, but in very different ways, and that contrast turned out to be far more useful than chasing “interesting” flavours. If you’re learning to roast at home, or if you’ve ever doubted a roast because it felt wrong on the day, this video is for you. Thanks for following along, and remember: Coffee. One roast at a time.