Sam has already posted on this, check out the pics and video, but I thought I’d put in my two cents.
I’ve just been playing with the lighter of the 2 roasts we did last Friday. You can see our first three attempts in the pic. Guess which was our first 🙂 I’m usually a fan of espresso with milk even if it’s just a macchiato – I enjoy both the flavour and the ritual of making it. So darker roasts are more my style, but this was pretty tasty. I’ve got nothing on Michelle for her tasting notes, but here goes: a bit of lemon and dark chocolate with a really full, syrupy mouth feel with a long lasting, sweet but slightly bitter (in a nice way) aftertaste. I tried the darker, but still slightly underdone, roast yesterday with similar results although less lemony – pretty good for only our third go. If you’re reading this Michelle would you like some of the lighter roast? I reckon it’d be right up your alley.
Roasting, on the whole was a blast. Good times to hang out and another skilll to learn (and hopefully master). Keeping roasting notes is kind of fun too, a bit like taking vital signs on patients which is my sort of thing, looking for patterns and differences. So far we’ve been recording: Date, Time, Outside Temp, General Conditions, Relative Humidity, Beans, Start weight, End weight, Start Temp, 1st Crack Time, Lowered Temp Time, 2nd Crack Time, Time Removed, and Notes. Any other suggestions?