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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.