Am I sorry I waited so long to get around to roasting this coffee! WOW, I would have ordered more!
At only 30 hours of rest, it already has an excellent waxy, oily mouthfeel with nuttiness and woody aromatics mixed in with the deep, dark chocolate essence.
---------- Roasting and Brewing Particulars ----------
Brewed in a Melitta Single-Cup Pour Over with a Swissgold filter.
Roasting details:
Roaster: 4 lb RK Drum
Date & Time: 09/02/2007 @ 12:30 PM
Ambient Temperature: 86F
Batch Size: 1 pound
Roast Level: Full City (right at the brink of 2nd crack)
1st crack: 12 minutes even
2nd crack: nope
Roast pulled and cooled: 14 minutes 45 seconds
Tuesday, September 04, 2007
Subscribe to:
Posts (Atom)
