27 Jul '14, 9pm

@todd absolutely, with a copper-plated, hand-cranked coffee grinder. Have also been considering roasting home lately

There is always a balance between the "roast character" and the "origin character" of the coffee in any roast. In darker roasts, the origin character of the coffee becomes secondary to the flavors of the roast. I subscribe to the idea that the best roast is the one that maximizes all the "origin character" ... one that reveals the unique origin character of the coffee. This is usually associated with a lighter "City" roast. At some point between French and fire, it really doesn't matter much what the "origin character" of the coffee was, all coffees will tend to taste the same (i.e. ashy and bitter). It is up to you, the home roaster, to navigate the variables of roasting to create the coffee you truly enjoy. This may be a darker roast than I recommend but stand your ground, and brave the smoke! The experience of finding the combination that suits your senses only deepens ...

Full article: http://www.sweetmarias.com/library/node/2926

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Home Roasting: Guatemala Huehuetenango Finca Rosma Batch #3

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Finally, I have discovered a horrible, rather brutal method that I recommend only to men of excessive vigor, men with thic...

Todd Carmichael

Todd Carmichael

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@MKpalate a lot of home baristas love them.

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spectrum.ieee.org 24 Jul '14, 3pm

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