With a new GeneCafe Roaster that I received, I was also prompted to buy some
Now I am cleaning out some of my older beans and today I roasted some
Sulawezi that I've had for over a year.....
I roasted them fairly dark, and what turned out is what can best be
described as a batch of roasted beans that are a mixture of black (looks
like French) and tan (looks like Full City). The entire batch is like
that... it's actually rather good, but I am curious why beans in the same
roast can turn out so differently? Is it the age of the beans?
William R. Zambon
First Presbyterian Church, Wyandotte MI
(734) 272-7062 cell