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I continue experimenting with different roasts. Tonight I tried the
Huila decaf that I roasted up a couple of nights ago. They roasted
pretty quick—about 4.5 to 5 minutes in my popcorn popper--but came out =
rather light chocolate color with some speckled tan one them. When I
put them through the grinder they came out the color of cinnamon. I
guess they got scalded on the outside but were pretty lightly roasted
inside. When I made a pot of it, it looked very light; I could
practically see through it. At first it tasted very week to me and I
figured it was a total loss. But as I drank it, it grew on me; it
tasted rather sweet, but still pretty bland; almost tastes light a tea.
Maybe this is why they say American commercial coffee uses very light
roasts; at least for my taste it is so bland it probably will not
terribly offend anyone, though I also think you lose a lot of coffee
taste and interest. So here is my first question; is this how a very
light roast is supposed to taste (or is this how it tastes to other
Second question is, can I re-roast the remaining beans and get them
Tomorrow night I will try my very, very long and dark roast.
"When life itself seems lunatic, who knows where madness lies?... Too
much sanity may be madness, and maddest of all is to see life as it is
and not as it should be."