HomeRoast Digest


Topic: Brazil Dry-Process Mogiana (23 lines)
1) From: Frank Parth
This is a coffee I bought earlier this year (IIRC), and just got around to roasting a few weeks ago.
Normally I'll roast about a pound a week. When it looks like I only have a couple days worth of roasted beans on hand 
I'll roast another pound. This gives it a little time to develop. We rarely drink coffer that's more than a week old.
The Mogiana was just a so-so coffee the first few times I roasted it. But one time we only got a couple days worth out 
of it and I had to put it in the fridge (properly sealed in a ceramic jar) while we went on a trip for a week.
By the time we got back, the coffee had developed wonderfully. It was much better after ten days rest than it was after 
resting just a couple of days. I love this stuff now.  I'm sorry I only bought five pounds.
I've gotta learn to experiment more with resting times after this.
Frank Parth
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