RIP Coffee 2009
October 14, 2009
Macro images of RIP (Roasted in Parchment) coffee, and the unroasted parchment, as well as dry-process coffee cherry “pods”.
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Theory doesn’t have to mean obtuse. Roast theory: This category includes ideas on roasting, roast profiles (variations in applying heat to coffee over time), general principles of roasting, and roast-focused science literature.
Macro images of RIP (Roasted in Parchment) coffee, and the unroasted parchment, as well as dry-process coffee cherry “pods”.
October, 2009 Update This year’s batch of R.I.P. coffee is in. Overall, we think the cup quality is improved over last year: incredible body, with
Sweet Maria’s General Roast Observations Roasting is fun and easy as you want to make it, or as exacting and technical as you care to
Our final pre-holiday roast session is a head-to-head battle: which is the brightest, most dynamic, sweetest, most attractive coffee in Africa. How do the clean,
An version attempt at our Coffee Glossary Sometimes you need to communicate something to others: Terms tend to shift meaning in the coffee industry, but
Roast profiling is data collection. Your impressions of the cup of coffee itself, whether brewed or on a cupping table, are the most important pieces of data that you can collect.
roast controls on a Probat manufactured Impanema Brazilian roaster The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be
Roasted Coffee Images of Suggested Degree of Roast for Panama Gesha (aka Geisha to some) These are images of my preferred roast for each lot.
Note: The Latest Sweet Maria’s Nesco/ Zach & Dani Tip Sheet is available in printable .PDF format Home roasting is fun and you will be
This is the most important aspect of home roasting to master. The roasted coffee you buy from the store or your local coffee shop has
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