I think it's probably fine. We have an interesting project coming
this next year which might be great for stovetop poppers and such,
since the drawback is always with scorching the coffee. We are
getting some small producers to offer us green coffee still in the
parchment, which will store well and will avoid scorching and tipping
when roasting with a conduction-type roaster (stove popper, cast
iron, wok, etc). What I have found is that with a really good acidic
high grown coffee that was prepared very carefully, you can go ahead
and grind it with the parchment layer on, brew it, and the result is
a very unusual full-bodied cup of coffee. It has a soft cocoa tone to
it, and you need a bright coffee so the flavor balances out the cup.
Anyway, look for this is a few months.
"Great coffee comes from tiny roasters"
Sweet Maria's Home Coffee Roasting - Tom & Maria
http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com
Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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