Not sure what happened, but my beans didn't turn out very well. They roasted beautifully, but the coffee I've brewed from them has not been good. Way too acidic, no body, and when I made espresso in my little red stove top vacuum pot this morning it was horribly bitter. Since I've only ever roasted two small batches, I'm sure at least part of the fault is mine, but I'm wondering a bit about my source beans, too. I'll keep playing around with it, right up until my neighbors come pounding on the door wondering what all the damn smoke is about. In other coffee news, one of my favorite indulgences for my coffee is dark muscovado sugar, which is grown here and is the most amazing, complex, dark, and delicious sugar you'll ever lick off your fingers. It's bittersweet, heavy with molasses, and carries the unmistakable mark of the volcanic soil in which it was grown. Yummy.
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