August 22, 2011
by deCadmus
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I’ve been enjoying immensely the coffee I roasted late Thursday evening — a Costa Rican from the West Vallet region — Cafetalera Herbazu. This is a plenty bright cup (which I learned the *first* time I roasted it). Its fragrance … Continue reading
August 15, 2011
by deCadmus
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I mentioned last week I’d finally gotten around to roasting some coffee — go, me — to fuel my stay in Boston. What I did not do last week was sit down and taste those coffees in any especially contemplative … Continue reading
March 3, 2010
by deCadmus
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It’s unreliable, unaccountable, frequently unattainable, and I love it so. It, in this case, is Yemen Mokha, the stuff of heirloom varietals grown in village gardens and courtyards and tiny greenspaces carved out of the walls and warrens of ancient … Continue reading
October 19, 2007
by deCadmus
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It’ll never happen to you, right? Annabell Ramirez said it all started with a small fire in a coffee-bean roaster. She said she tried to put it out, but the glass shattered and the fire spread quickly. “Before I knew … Continue reading
August 22, 2007
by deCadmus
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Science Daily reports that chemists have identified those chemical compounds largely responsible for coffee’s bitterness. More, their findings suggest that most of the bitterness is introduced during coffee roasting. “Everybody thinks that caffeine is the main bitter compound in coffee, … Continue reading
July 17, 2007
by deCadmus
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One more quick point (hah!) on Bourbon Pointu. It would appear that this coffee’s pointu (or, pointed) appellation is well earned. I’ve roasted any number of long-bean coffees, but this is something else, again. (Click the image to get a … Continue reading
May 16, 2007
by deCadmus
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All this talk of home-roasters and roasting in one’s very own kitchen has got me waxing nostalgic. And so I dug around the roasting bench in the garage and excavated my very first coffee roaster — the FreshRoast — and … Continue reading
May 14, 2007
by deCadmus
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In Vermont, it’s said, there’s nine months of winter and three months’ rough sledding. While that’s fine for skiing and snowmobiling and such, it can put a real damper on the aspirations of the dedicated home coffee roaster, banished to … Continue reading