A close-up look at roasted coffee, talking about good roasts and bad roasts.
Sorry about the goofy intro – getting a little nuts on An alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee plant but is more concentrated in the seed / coffee bean. Arabica ranges from 1.0 toward the end of the day it seems!
The samples are from the Home-Barista.com home roast competition.