coffee shop owner, coffee roaster, home barista, coffee enthusiast
Where are you located? ( City and Country )
Victoria BC
How many years have you been in the industry?
2
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
maybe
About Me:
Former fine dining chef, turned coffee roaster. Bought a little cafe with a vintage German roaster and fell in love the first time I heard first crack.
What is your favorite thing about the coffee industry?
I heard you went to the Boot camp. That's great. I envy you...One day!
Well, I don't know what I want out of it - just more! It's new crop Honduras Las Capucas. More crispness, more flowers, more acidity and citrus fruit. It's to be brewed French Press. I thought about cranking the heat for the first 350 and backing off near to zero to extend the crack and bring out something different - like some cherries and chocolate because I am not getting any of the Central American I expected. They said melon, caramel, citrus.
I'm off to bed but I look forward to your ideas... Thanks
I haven't been measuring density. I will start. I will pick my standard measure tonight from Superstore and begin.
Thanks.
I'll run a few experiments. But just because a bean is more or less dense...I don't necessarily want to roast them in the same manner. A baggy old African might take well to a fast start and long crack, no?
I would like to talk more about this but I'll need a few roasts to mess around with some theory before I'm ready!
My name is miss angela desmond i saw your profile today and became interested in
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)
Stickman
Well, I don't know what I want out of it - just more! It's new crop Honduras Las Capucas. More crispness, more flowers, more acidity and citrus fruit. It's to be brewed French Press. I thought about cranking the heat for the first 350 and backing off near to zero to extend the crack and bring out something different - like some cherries and chocolate because I am not getting any of the Central American I expected. They said melon, caramel, citrus.
I'm off to bed but I look forward to your ideas... Thanks
Jun 13, 2010
Stickman
Thanks.
I'll run a few experiments. But just because a bean is more or less dense...I don't necessarily want to roast them in the same manner. A baggy old African might take well to a fast start and long crack, no?
I would like to talk more about this but I'll need a few roasts to mess around with some theory before I'm ready!
Jun 15, 2010
angela
you,i will also like to know you more,and i want you to send an email to my
email address so i can give you my picture, for you to know whom i am.
Here is my email address( angela5000desmond@yahoo.fr)
I believe we can move from here!
I am waiting for your mail to my email address above.
(Remeber the distance or colour does not matter but love matters alot in life)
( angela5000desmond@yahoo.fr)
Oct 10, 2010