Neal Wilson ✅ @neal@social.typica.us

This notion of maximizing differences among samples (while keeping the sample preparation the same) applies to every possible variable. Grind is often too coarse.

The importer sent a roasted sample of one of the Ethiopian coffees along with the green coffee. My standard for sample roasts is a little darker, exhibits fuller expansion. My aim with that is to maximize perceptible differences among coffees while not masking defects. This is not to be confused with making the coffee taste as delicious as possible, which comes later in the product development process.

#coffee cupping setup.

lap #cat

That's an odd thing to see.

Should have looked at the other half of this before roasting it. Will pick out the defects before roasting the rest of this.

Loaded a new roll of paper in the batch tag printer at the roaster.

He did it for the vine.

He also died young, probably from doing this so often.

Each bag weighs approximately 60Kg (132Lb).

Lavender flavored lattes are weird, excessively obscure the espresso, not sufficiently purple.

I should probably do a hand sort before roasting the other half of that to at least pull out the pods. Want to taste this before roasting the rest of that. #coffee #roasting

#cat close up.

This is the machine I've been teaching at today.

Jim Brady and Rob Hoos delivering another excellent heat transfer in roasting class.

After the Coffee Roasters Guild mixer.

Another #cat pic

Was given a very nice cupping spoon today. Anne gave me one of these last year so now I have a matching set for skimming. Also, a Coffee Roasters Guild member pin.

Daily proof of life photo of the #cat

Very pleased with how the classes today went. Minds were blown.

Students are at the machines. #coffee #roasting Roast Level Exploration and Profile Design

was handed a bunch of hemp milk on my way out of the party. I suppose I'll have to drink that before I leave town.