Today, I am drinking up the last of the Tanzanian Blackburn Estate AA that I had roasted last Wednesday and was intending to mail to a friend back and Michigan but was dissuaded by the long line at the post office. After going through the first pound of this stuff last month, I liked it so much that I decided to get myself another two LBS to add to my stash. This Tanzanian coffee is unique in the fact that it tastes just as good if not better cooled off than when it does while warm. When cooled, it has a rich nutty taste that dances around your taste buds making you feel like there is a party in your mouth. Mmm so good.
I roasted this coffee for 24 minutes, up until the beginnings of the second cracks resulting in a nice full city roast. The coffee seems to have reached its peak flavor today on its fourth day of rest, which makes me ponder whether or not I should be letting my coffees sit a little longer before I enjoy them.
I feel a little guilty about not shipping off this batch to my friend, but I will make it up to him as soon as I figure out how to print shipping labels online (the process does not seem that involved). I really need to do this before christmas time, so that I can starting spreading the yuletide cheer in the form of freshly home roasted coffee that I am planning to send to all my various family and friends around the globe. Hopefully, my little Nesco coffee roaster will survive the ordeal. The machine is not meant to raost large bacthes at a time and doing so could overheat the little guy. I am saving up for a Behmor roaster, which supposedly can roast up to a full pound of beans at a time and I hope to some day own a semi-industrial roaster that will allow me to spread my coffee love around the globe. Until then, I will just have to convert people one 5 oz batch at a time.
1 comment:
the roaster has been sited at this 'ol blog. say hello to b from the u.p.
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