Tuesday, July 27, 2004

Shedding light on coffee roasting

The second batch of trail-roasted coffee was a significant improvement. Why? It could be that the beans were better, or more to our taste. However, the first batch was done in the dark & I really could not see the color as they roasted and I remember making a few large adjustments in the stove's flame.
Clearly, one needs better technique and at least a thermometer to make the process more repeatable.

Still, the trip includes a couple mad scientists & they need their am and pm coffee fix & there is no longer any talk of falling back on my emergency supply of Peet's.