Thursday, January 8, 2015

My year in Coffee - Jan 8

Today I'm back to Costa Rica for my coffee.  This time it's a yellow honey process.    Machine A (Poppery 1) for a 5 min 50 seconds.  The time depends so much on the room temp, humidity and so on.  With this machine I usually go for between 5 and 7 min and sometimes 6 is dark, sometimes 6 min is 2nd crack.  Coffee roasting is as much of an art as a science.  Maybe that's why I enjoy it so much.

The taste was clear, bright and kind of nutty.  Darker nuts and again, lightly sweet.  I put the normal amount of cream in my daughter's coffee and she told me it was pretty sweet - bordering on too much.  I had cream in my cup, but only about a teaspoon.  I taste black (or reddish brown) in a smaller cup before I pour my drinking cup of the morning.

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