RiP Coffee Beans Roasted in Parchment
When you roast at home, you usually work with coffee that went through a process where the cherry and the parchment surrounding the green bean was removed. In the RIP process, parchments stay at their place, which compose another layer between the heat source and the green part of the coffee bean. This will result in a different taste, sound and vision.
In fact, RIP coffee is similar to Indian Monsooned Malabar. They are characterized by a low density with low chaff
Differences in taste
First of all, relax! You don’t need to buy another equipment or use another technique if you want to try this method. Different beans have different roast profiles and roast differently. If you roast in parchment, your usual roast-monitoring sense will be dulled. Recalibrated. It might seem strange at first, but the habituation is only a matter of time.