Ethiopian Yergacheffe with a light oil from roasting
I have been roasting coffee beans lately thanks to a friend's generous loan. Actually it is on permanent loan but I have instructed my wife that when I do not need it anymore it should be returned to its original owner. Roasters can't just go to anyone. They have to "appreciate" it.
Since I would have been starting flat-footed and at the mercy of internet opinion, my friend also sent me home with a selection of beans to try. Right now the Ethiopian beans are my favorite, roasted with a light sheen to the bean (I trying poetry as well).
For those uninitiated in roasting that is when it is starting to get dark and oils are coming to the surface. I tried that with Brazilian Peaberry and found out it was not strong enough for my liking but my mother-in-law thought it was just right.
I like the taste but will roast it longer next time. I had some with my friend and it was better so I know it can be done.
There is a LOT to learn but since I love coffee, it is all rewarding. If you have some questions, tips, recommendations, PLEASE feel free to comment.