Hey Bullet Community,
I hear a lot about DTR percentages, total time in development, and stretch degrees beyond FC. Often I don’t know if the suggestions I hear from more established roasters can be taken literally since I’m mostly using the IBTS to monitor bean temperature. (Still haven’t figured out how to practically use the IBTS for RoR but that’s another post).
In your collective experience, how do you choose how many degrees deep to go beyond FC? If say FC is 200c, how in general do you see stretch degrees beyond 200 affecting the end experience? Why/when would I choose a drop temp of 202, 210, 220 ? We hear a lot about TIME after FC, but rarely is the discussion how long AND how deep ? How does a 90 second DTR with an end temp of 205 differ from a 90 second/212 drop for example ?
Looking forward to hearing some thoughts on the matter,