- Thread starter
- #141
There is no way to top a roast you do yourself.
I roasted some Sweet Maria's Guatemala Antigua Finca Retana 5 days ago and it still blows my mind how perfect this roast was.
Was going to roast again today as rain is forecast for tomorrow. I have enough roasted to go 2-3 days but I hate to run out (happened only once and I do not want it to happen again).
Moving away from manual/stove-top roasting to a more automated and better heat/time controlled roaster is a quantum leap in FUN....
Get a timer or stop watch as seconds count when you are roasting. The difference between full city and burned ash is 10-15 seconds.
I roasted some Sweet Maria's Guatemala Antigua Finca Retana 5 days ago and it still blows my mind how perfect this roast was.
Was going to roast again today as rain is forecast for tomorrow. I have enough roasted to go 2-3 days but I hate to run out (happened only once and I do not want it to happen again).
Moving away from manual/stove-top roasting to a more automated and better heat/time controlled roaster is a quantum leap in FUN....
Get a timer or stop watch as seconds count when you are roasting. The difference between full city and burned ash is 10-15 seconds.