Now that I'm caught up on figuring out how I want to roast new coffees, tasting production test batches, and reworking blend recipes, I've updated the coffee list.
If high heels are so great why aren't men being forced to wear them?
@mal I would watch a show where a team of highly trained Trojan soldiers used a complex network of ropes and pulleys to animate a giant wooden war horse. It takes a lot of coordination to move such a weapon which is why the pilot needs to shout his attacks: a tradition that lives on in mecha pilots to this day.
Versatility feels like an underappreciated quality in raw coffees. I'd much rather work with a coffee that's delicious across many different approaches to roasting than something that can only be at its best in a tiny window. The former can quickly be adapted to new needs while the latter is prone to a premature slide toward mediocrity.
The next Sumatran coffee I'll be selling performs nicely across a broad range of roast levels. I'm only picking one to sell but that's probably a good one to recommend for local home roasters who appreciate a cleaner expression of the traditional Sumatra flavor profile as it almost doesn't matter how you roast it. You're likely to get something tasty out of it.
@professor_stoke So far they've left my tree alone. It's still smaller than the ones they've chopped down.
@professor_stoke It would be hypocritical for me to pursue that angle, but I will be expressing displeasure to my alderman (who is also a multiple times per day customer of mine).
@professor_stoke 195-205°F with few brew method specific exceptions.
Author of Typica software for coffee roasters.