HomeRoast Digest


Topic: why are the beans we get from you always dry & the ones we get (4 msgs / 61 lines)
1) From: Aaron
A bean doesn't have to be charred to vienna to produce oil.  I have  had 
more than one bean, not taken past first crack develop oil on the 
surface.  sometimes it may take a day or two to show up but it did.
aaron

2) From:
depends on the bean-o-used but they "pro roaster" beans are most likely roasted too dark.
g
---- Laura Micucci  wrote: 
<Snip>

3) From:
Laura:
If your local roaster is roasting dark to compete with starbucks she may as well close her doors unless she has her own unique plan of operation, is not afraid of competition and understands that there is enough room for everyone!!
if she roasted oily/dark/not good before starbucks got there lets face the fact that she may have not been a good roaster to begin with...
ya gotta remember that some of these greens even your local roaster gets could be very old and not worth the energy to roast but they buy them to save money and make a few extra pennies. nothing against your local roaster but she may not have the advantage to get better greens.
tuff call Laura.
keep those beans roasting,
regards,
ginny
---- Laura Micucci  wrote: 
<Snip>

4) From: Maryann & Dave Schellenberg
Aaron wrote:
<Snip>
I don't understand that. The only time I have had roasted beans show oil 
is when they were about three weeks old.
Can you remember what those beans were?
Why did you not get them through first crack?
Dave S.


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