I just replied to this subject almost at random. Wed, june 19 had so many interesting posts that gave me a lot to think about and will be a date in the archives to check back on. Mike M's work on roast profiling to study divot creation and body/acidity through time/heat profiles with possibilities relating to wood heated roasters that others are following, profile differances according to variety just like the pros only with more attention to every detail because of a real love and passion for the magic of it...great stuff people. Pats on the back all around. I didn't even mention grinder cleaning info newbie encouragement, feedback on posible format problems, .........thanks,
Charlie
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