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A guy at the farmers market in Tulsa told me my roast smelled like burnt toast
I was selling bags at the Cherry Street market about 3 weeks ago and this older guy picked up my medium roast, sniffed it, and just said "son, that's burnt toast, not coffee." I was kind of ticked off at first, but I took a bag home and brewed it side by side with a lighter batch, and he wasn't wrong, I had been taking my roasts way too far into second crack. How do you all figure out where to pull the plug without going too light and getting that grassy taste?
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