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Topic: Sample Roasts (2 msgs / 52 lines)
1) From: Coffee
Tom,
I was just reading your roasting notes for the Rwanda FTO Duhingekawa  =
Women’s Coop that is this weeks roasted coffee. You say, "I tested  =
this at 4 different roast levels..." Do you actually do 4 roasts? Or  =
do you pull samples at times during the roast? Or do you roast in your  =
sample roaster?
Thanks again for the cupping class. I had a great time.
-Peter
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2) From: raymanowen
I'm no rocket scientist, but
When I see the statement "I tested this at 4 different roast levels..."
coming from a Master Roaster that has a drum roaster with a Trier Port, I
think he could pull and cool any size sample at any roast level for further
study.
Maybe he doesn't have the time, as many of us claim and just sends out to
four different provinces in China- Maybe not. It would be rested by the time
it came back to Oakland.
It's his Laughin' tree- a Mystery! Can you do it better, or don't you like
the resulting coffees from *Sweet Maria's*?
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
On Tue, Jul 22, 2008 at 9:21 PM, Coffee  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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