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My problem with the roasting was that some of the coffee looked scorched. I think the initial drum temperature was probably way too high, and perhaps the roast too fast. Alas, it was not a problem in the competition since you can basically sense the quality of the coffee despite the scorch, and since all coffees were treated the same. Comptition roasting is very difficult. You receive all these coffees with 9.5% moisture, 10%, 12%! They all roast differently. All you can do is treat them the same, to be fair to all.