I have some natural processed Ethiopian beans that I want to get around to roasting, but I know they take more TLC and a different approach as opposed to roasting washed beans. I've looked around the web and found some articles, but does anyone here have any tips, tricks, warnings, profiles, or other advice?
I'll be roasting them on the Behmor 1600+, so it's a little tricky. I do hope to roast them on something more precise (hopefully sooner than later), so please feel free to post any advice at all, even if it doesn't apply to the Behmor.
Cheers!
I'll be roasting them on the Behmor 1600+, so it's a little tricky. I do hope to roast them on something more precise (hopefully sooner than later), so please feel free to post any advice at all, even if it doesn't apply to the Behmor.
Cheers!