Roasting Time

Well, I got a new batch of green coffee beans in this week so I'm excited to start roasting again.  I'm going to try and keep a log of each batch with some comments on taste and hopefully get at least one espresso off of each bag.  I don't drink much espresso at home since its usually too late when I get back to make some.

Anyway, above is a pic of some of the beans that came in including the batch I roasted tonight, Yemen Mokha Ismaili.  The Mokha part is no joke, even as green beans when you open the bag they have this intense chocolate aroma.  My attempt at espresso didn't fare so well, it wasn't terrible but I made a few mistakes including not warming the cup up in advance.

It takes a bit of practice and letting the roast sit a day or two helps.  Letting coffee sit for a while and outgas CO2 improves the overall flavor when its finally brewed, sometimes tremendously.  I'm not sure whether its flavor or aroma that's improved (the two are very tightly linked) but getting rid of what is essentially an inert gas makes a big difference somehow.  Anyway, I'd like to get a regular series of posts on each new batch I roast up. Hopefully the next one will be soon.