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P1010178.JPG

Here is a good example of the roasted sample. Trent and his daughter Brooke did all the roasting on Diedrich IR-12's, about 4-6 Lb samples, roasted to 405 degrees, just to the finish of 1st crack. This is a standard light cupping roast. They did not roast the coffee to a good "appearance" or even to it's optimal degree of roast ... how could you do that with 76 initial samples? So all coffee gets the same treatment; 405 degrees, and about 9 minutes roast time.