I may have to forget reading that because if they make them the old fashioned way I might be far too tempted.
I roasted some Ethiopian Sidama natural last night:
Here’s the roast itself:
I’ll be making a first grind tomorrow morning, which is a bit early, but I’m out of my last roast:
And that will be the basis for my coffee in the morning… Four shots of espresso in a 12oz mug as an Americano:
As you can see, a light roast made really strong is what I prefer… Not quite Nordic, I don’t want to pull the roast before first crack, but definitely not *$ over roasted cheap stuff either.
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