-=> On Fri, 15 Jun 2001 15:17:40 -0400, "Andy Conn" said:
In flagrant violation of accepted practice, I've been taking beans
almost straight from the HWP roaster to the espresso machine. I
usually let them sit for an hour to fully cool, if I'm patient.
I don't know what horrible taste I'm supposed to discover in these
young beans, but damn, you should see the crema! I guess all the CO2
that should come out in the bag is going into my double ristretto. :-)
The grind smells wonderful. I've kept beans in sealed bags for 10
days, and they were just a pale shadow of what they were straight from
-Steve "2 oz of happiness at a time"
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