Archive for Roaster Notes
Fresh Roasts
January 11
Kenya
Brazil Decaf
Peru Decaf
Costa Rica Decaf
Sumatra Decaf
Brazil
Guatemala
Iskandar
El Salvador
Nicaragua
Sumatra
New Bean
I received a sample of a new bean from Honduras. I roasted it, French pressed it and brewed a pot. It tastes very promising. If I decide to buy it, it will definitely expand our current offerings. It is rich, full bodied, has a bit of smokiness, chocolate and even a bit of sweet wine. This is unusual for a Central American coffee. I will make more pots this week while my sample lasts. Watch for it!
In the heat of the moment
I have been roasting almost daily for six years, and because of an incident Friday, it became clear to me how involved roasting is and how much I take what I do for granted. The details of the incident aren’t important, but suffice it to say that I was trying to do too many things, my attention was drawn from the roaster and I ruined a batch of beans (perhaps the third or fourth time in six years). As I tried to explain what happened, I realized that only a minimum of understanding was happening within the individual I talked with. I slowly began to renew my appreciation for the complexity of the task I perform with the roaster. I don’t say this to toot my own horn, but to vow to you, our dedicated buyers of beans, that I will take my job as roaster seriously so that you can be assured of getting the best possible roast of the best possible beans that I can buy.
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