Stretchin' Out the Roast pt. 3

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The initial spark for this series of experiments and articles came from  discussions regarding a class that I have been teaching for the Roasters Guild. The essence of the class is that it is the job of the coffee roaster to shape roast development to accentuate a coffee's positive attributes.

The Perfect Roast?

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There's a phrase I've been guilty of using in the past, but now really bugs me. The gist of it is:

"I'm just trying to roast the coffee to show its best qualities, without showing my influence over it."

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