@udabarista: Roasting 350g Carbonic Maceration (Catimor, Typica) From Gayo, Aceh. - Charge at 145°C Probe - 40 Second Soaked - 4:04 (45%) Drying Phase - 3:08 (35%) Maillard Phase - 1:39 (18%) Development Time - 8:51 Total Time, Drop at 202.5°C IBTS / 196°C Probe - 15.3% Weight Loss . Medium Dark Roast , Full bodied, Red Wine like Taste and fruity Aroma, Dark Chocolate Aftertaste . #specialtycoffee #homeroaster #coffeeroasting #ailio #Recipe