A postscript to the, er… the postscript below: turns out my roasting didn’t suck, I just don’t much care for that particular lot of coffee. Most of the small-farm Kenya auction lots I’ve tried have been supremely tasty. Not so the Karumandi… it’s just a bit sharp at most any roast level, and altogether harsh on the far side of second crack.

A sample roast or two before wasting a pound in the drum would have been a Good Idea. There’s just no place in coffee for shortcuts.

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