Today's spam included a Chinese company that specializes in US imported ICs (which they promise are totally legit). Of course, if I as someone in the US needed ICs that were made in the US, it seems highly unlikely that the best way to get those on any dimension would be to get chips that had already been exported from the US to China and then having those shipped back from China to the US. Also, I'm not sure if they know what "honorary title" means in English.
I think I'll run production test batches on both a light and a dark roast, see how those do as drip brews, maybe sell this one two ways.
Then there are other coffees where different roasts taste different, but you can pretty much just do whatever and you'll get something nice out of it. You might like what you get more or less depending on how you roast it, but it'll still be better than what you would have gotten at the grocery store. Those are really my favorite coffees to work with because they highlight the role of the roaster as someone making intentional decisions guiding the flavor that is expressed in the cup.
The first sip confirms the expectation that this is something that I can recommend for my home roasting customers. There are some coffees where there's a very narrow range where the coffee is excellent or maybe a couple disjoint ranges of excellence that are very different from each other but both credibly good. It's hard for me to recommend those to home roasters because it's likely they won't get good results, aren't buying enough to get good at roasting it, don't have the tools they need..
Tasting my first series of roasts from the new Ethiopian coffee that arrived yesterday. For this one I've skewed my sampling toward the lighter side as that's what I expect I'll want, but I have 12 cups each at a different roast level across a broad range. Aroma is quite nice throughout the range, though the lightest 5 are closest to what I expect I'll want out of this particular coffee.
New bags of coffee arrived with the claim of "Extra Hand Picked". It seems to me that coffee is either hand picked (which is basically all of it except in Brazil) or it isn't. I'm assuming they're just using a weird term for some extra manual sorting, but that's not what the words they've chosen to use mean.
Author of Typica software for coffee roasters.
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