HomeRoast Digest


Topic: Brazil CoE, now The Perfect Roast (34 lines)
1) From: an iconoclast
On 5/10/06, Les  wrote:
<Snip>
Words of wisdom, Les.
Now that we're selling a lot of coffee, my husband is doing a lot of
the roasting.  I have to admit, I gave him only a crash course and let
him go. My mantra is, "I CAN let go of control."
So the other day, while he roasted some Sulawesi Toraja decaf for my
to sell at work the next day. He roasted 2 lbs of beans and followed
the instructions on the SM label which said City to French.  He went
to French. I NEVER go to French. I looked and saw all these black
beans mixed in with the very dark brown beans. I tasted the black
beans and said yuck!  So I roasted another batch to take to work.
But, I sure wasn't going to throw the whole thing away.  I picked out
the black beans and put them in the compost bin, waited a few days and
crossed my fingers.  I absolutely loved it. Purely delicous.  I wish I
would have saved the black beans, just to see how they would have
tasted after a rest.  I know you can't go on strictly on color and
never will again, especially with decaf.  I mixed some of the lighter
roasted batch with the darker roasted batch and sold a bag. So you can
always save a batch with a little tweaking, melange or blending.  I
mean, I used to drink $ for heaven's sake. Their best can't compare
with my worst.
Take care,
Ann


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