Roasting Day

I love roasting days. The smells, the anticipation of the first crack, editing and modifying profiles due to changes in the external roasting environment (temperature, humidity). Although I generally follow roasting profiles I have created for each bean, every roast is unique. Roasting uses sight, smell, sound, and your gut instinct to get it right. You must closely monitor each roast, so it doesn’t stray off course. Each type of bean roasts differently. For example, roasting Ethiopian beans can be particularly challenging because they can be a bit finicky but always worth it in the end. When roasted just right (light or medium roasts) these beans are some of my favorites.