HomeRoast Digest


Topic: Understanding the bean (37 lines)
1) From: Anthony Ottman
Hi, all.
Below is a letter to my father who has recently adopted this hobby.  He
called me last night asking for advice on how to know where to set his HWP.
Since several new names have appeared lately, I thought it might also be
applicable to post it here.  (Don't worry, there's nothing personal here.)
Happy roasting.
****************
Dear Dad,
It was nice to talk with you about roasting yesterday.  There are many
reasons that this hobby is so enjoyable, but I think one of the big reasons
is this: while it's relatively easy to get good coffee with minimal
experience, there's a lot to learn if you want to get truly outstanding
results.  It's half science, half art.  You can do careful measurements and
keep logs of roasting parameters in order to make the process more
consistent and repeatable, but in the end, there's still an element of
"feel" that governs the outcome of each batch.
The important thing is to watch, listen to, and smell each roast as it
develops, then think about these perceptions as you taste the coffee later.
There has to be this correlation in your mind between your observations of
the beans as they roast and what you taste in the cup.  Once you can "feel"
the beans and know their stages and when they're ready, you'll be able to
create a "Wow!" experience much more often, and with many different
varieties.
Well, that's about the best advice I can give.  There are myriad details but
they come mostly with experience.  So go spend "quality time" with your
roaster and your reward will be in the cup.
- Anthony


HomeRoast Digest