ROASTING ACADEMIC REPORT #162
Soaking: When and how to do it.
Abstract
Soaking has become a popular technique within coffee roasting. But is it really beneficial to your roast? We compared the effects of soaking vs non-soaking across different roast and brew methods. Our initial hypothesis proposed that the soaked coffee would result in a less developed coffee even with all other roasting milestones maintained. The final cup analysis showed variable results based on the brew method.
Hypothesis
Soaking puts the green coffee through a lower total heat input during the initial phase of the roast. This results in a lower overall inner bean development in the coffee even if all other milestones along the roast curve are the...
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