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Finally figured out why my dark amber syrup was tasting burnt
Took me 4 batches before I realized I was boiling it too long past the thermometer reading. Target temp should be 219F at sea level not 220F like I kept doing. Switched to a new digital probe from Thermoworks and nailed it on the first try. Anyone else run into this with their own taps?
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wendy8204mo ago
Same thing happened to me @sagecooper, it's wild how much 1 degree changes the color and taste.
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ray_williams4mo ago
Wait, are you saying the color of your coffee actually changes with just 1 degree? I've been roasting at home for years and I gotta say, that sounds a little off to me. The temp difference you're talking about is so small it's basically a rounding error on most ovens or roasters. Maybe you're seeing a bigger shift from something else like the bean age or how fast you're heating things up. 220F at 600ft elevation like Sage said makes sense too because altitude changes the boiling point and how heat transfers. One degree could matter in a lab but in a regular kitchen setup it's probably more about the overall roast profile than a tiny temp tweak.
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