Results 11 to 19 of 19
Watched 44 lbs of Kona roasted in 10 minutes at over 500 degrees!
This is a discussion on Watched 44 lbs of Kona roasted in 10 minutes at over 500 degrees! within the Coffee Roasters forums, part of the Coffee Industry category; Question: why is this supposedly expensive bean roasted soooooo dark ?...
- 01-31-2012 06:32 PM #11
Question: why is this supposedly expensive bean roasted soooooo dark ?
- 01-31-2012 06:32 PM # ADS
- 02-01-2012 09:52 AM #12
Subjective personal taste.
- 02-01-2012 02:08 PM #13
- 02-02-2012 07:19 AM #14
I don't understand that a supposedly high quality expensive bean known for its nuance and subtle florals would be taken to a roast where none of that is recognizable........was the point I was trying to but not making.
- 11-03-2012 08:51 PM #15
Now the next question of course is...what would this take and has anyone done it....then is it worth it? When so many craft roasters are using drums, what is someone just getting into the business to think? ....and then what value do you place on opinions? Quandry.
- 11-03-2012 08:59 PM #16
Would you blacken a fine cut of filet mignon and then douse it in Catsup or Ketchup?
By the same token, if someone wished to purchase a fine piece of culinary excellence and kill it with what ever process that strikes their fancy, well that is their right. Who are we to judge? To return to the subject, there are plenty of people that enjoy a dark roast and are happy to have a fine single estate bean cooked to the smokey limits. As long as they are enjoying the cup....who cares?
Need we digress into a discussion of fashion. (same soup, different bowl).
- 11-04-2012 02:14 AM #17
"There's no accounting for taste" is usually mentioned in conjunction with clothing, but it applies to food as well. We recently ruined, in our opinion, 5kg of Kenya, another expensive coffee, which we like roasted, I'll say 'medium'. I must have distracted The Lovely & Talented Roast Mistress because this stuff was burnt. But we were going to a friend's house for dinner who likes really dark coffee so we decided to take the Kenya to him instead of trashing it. To us it was undrinkable, to him it was heaven sent.
Go figure.Wrinkles only go where the smiles have been -- Jimmy Buffett (via Mark Twain)
- 11-04-2012 11:35 AM #18
The problem to me would be that once you reach a certain roast level, its almost impossible to taste the characteristics of the bean in the cup. So it makes little sense to me to pay top dollar for a specific bean and then roast it to a point where it tastes just like a much cheaper alternative.
Helping to educate our customers is part of what we do, imo. I believe it is possible to teach people about the roasting process and the flavors imparted by the bean as opposed to the roasting process without being snobbish about it.
Last edited by eldub; 11-04-2012 at 11:37 AM.
- 11-04-2012 10:38 PM #19
I agree. To each his own.
Taking the time to expand the experience for those interested is a great way to educate the masses. Doing so in a warm unassuming manner just draws more people to the coffee shop.
- By CMF1 in forum Coffee Beans & Espresso BeansReplies: 0Last Post: 08-16-2010, 04:53 PM
- By Josť Augusto in forum Coffee Beans & Espresso BeansReplies: 3Last Post: 06-19-2009, 05:03 AM
- By Leigh in forum Coffee Beans & Espresso BeansReplies: 9Last Post: 07-24-2006, 10:28 AM
- By MrBox in forum Coffee TableReplies: 3Last Post: 05-31-2006, 01:46 PM
- By coffeeman in forum Coffee RoastersReplies: 52Last Post: 04-04-2006, 05:07 PM
Search tags for this page
10 pound fluid air roaster,
12 lb sivetz roaster,
8 pound sivetz roaster,
drop temps for sivitz roaster,
kona roast degree,
shared roaster for coffee roasting in san francisco,
sivetz 12lb fluid air roaster,
sivetz 12lb fluid air roaster,,
sivetz roast chamber,
sivitz fluid bed air roasters
Click on a term to search for related topics.