Yah, yah. We are learning about the process. But don't forget the fun! It's more fun, guys. (I don't really know that since I've never plugged in a roaster in my life. Doesn't matter). Stirring with nothing between me and the beans is great because . . . I like it. (And that won't be the last circular reasoning you'll hear from me.)
Peter Barnes <pbarnes> wrote:
I was going to chime in on this as well. It is simply unbelievable how
much I have learned about roasting coffee in a few weeks after switching
over to the wok from the rosto. while perhaps less "scientific" than
before, I have much more control over the process, and I have been
noticing fins shades of difference between levels of roasting that were
never there before (for me).
jim gundlach wrote:
> On Wednesday, August 13, 2003, at 12:59 PM, Tom & Maria (SweetMaria's
> Coffee) wrote:
>> and is one of the things sadly missing from home roasters.
> Except the wok version.
> Jim Gundlach
> La Place, Alabama
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