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Topic: Fresh Cup: Trial by Fire (45 lines)
1) From: Dan Bollinger
The last issue of the coffee shop trade magazine "Fresh Cup" had an article
about sample roasting called 'Trial by Fire' by Anita MacAuley.  Here are
the highlights:
The article begins with: "Tea is fragrant in the field.; wine grapes are
delicious right off the vine, but the coffee bean has nothing to say for
itself until it has been turned deep brown, whether over the flames of a
Bedouin campfire or in the penetrating heat of a modern roaster."
Before the 20th century, most coffee imported into the United States was
judged solely on the appearance of the bean -- its density, size and shape.
Green coffee buyers and roasters use the small, 30-150 gram samples of
greeen coffee they receive from their importer to help them make their
buying decisions.
Reasons to Sample Roast:
1. for an importer: to inspect shipment for flaws or damage (usually a roast
that stops before 1st crack)
2. for a buyer: to evaluate a lot prior to purchase (like what Tom does)
3. for a buyer: as a quality control to make sure the shipment was what you
expected (what we hope Tom does!)
4. for a roaster: to profile a roast
5. for a roaster: to create a blend
6. because it's fun!
(they forgot another reason, to evaluate coffees in a competition)
Most businesses who sample roast use a home-roaster.  The Cafe Rosto CR-120
was designed as a sample roaster. A few use sample roasters made by Sivetz
($1900) or others.
Purchasers who travel to the warehouse or farm frequently use a modified
heatgun roaster (like what Sivetz sells).
The article ends with, "The best reason to sample roast is the pure
aesthetic of just doing it -- just burying yourself in the coffee."
www.freshcup.com
Dan
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