I’m working on a shattered teapot and am finding the scaffolding part very difficult. Any tips on holding pieces in place that you’d be willing to share?
Thank you for the detailed answer! It makes sense that the vegetal flavors are the raw flavors from the beans themselves. And that temperature is much more complicated than it appears. I also appreciate the Scott Rao pointer, perhaps that will be interesting future reading.
What are the variables that a roaster can tweak? Temperature, time, and lots of others I assume? Which variable can produce vegetal flavors? I’d never thought much about roasting but now I’m curious!