Spring is definitely here. I've even started roasting again with my borrowed Alpenrost. I did three batches of Ottolina Maracaibo Top (pre-blend) some days ago. I roasted it into a definite second crack and got a nice result. 3-4 days later I'm getting beautiful shots, but they have a chemical aftertaste that I think comes from too little rest. I'm writing a log each day noting how it changes. Strange how necessary resting varies from blend to blend. It doesn't make home roasting easier :).
Btw, Ottolina is a coffee roaster in Milano. They ship coffee, both roasted and green, worldwide. Very, very good coffee. 4/04/2003 02:24:00 PM
