Quote:
Originally Posted by BNALION
I am just getting into the roasting game. I Luv a French Press and I am starting something new roasting my own green beans. I believe I will Master the Art of Roasting and look forward to sharing the journey ...  |
Just stick with it Larry. You won't figure it all out for a while but once you get there you're going to love the results. Love to hear about it as you go. I also luv using a French press. It's a nice bit of flare at the end of a dinner with friends.
Quote:
Originally Posted by Rock
Hi Demo, over the years I have found that a single origin I consistently return to is Costa Rican Tarrazu. It originates from the 5th Province in the Canton of San Hose in Costa Rica.
It is often available from good roasters in Australia and I find it one of the most flavoursome, consistent, and bullet-proof beans with which to work.
Unlike yourself, I cannot tolerate New-Wave light roasts and so like my beans medium-dark as it is the cocoa and chocolate flavours that I want to predominate in my cup.
Nevertheless, if you haven't tried this variety, you might like to give it a run.
Couple of suppliers:
http://www.camposcoffee.com/coffee-o...rrazu-shb.aspx
https://www.melbacoffee.com.au/costa-rica-dota |
Rocky, Never tried this one but I looked it up on my green bean suppliers list. He's got them and I'm going to order some up to roast. Based on your comments I'll try a nice dark city roast get there slowly with a gentle temperature ramp. Thanks for the suggestion.
