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Well, considering that chaff accumulated over the five or so years I have been using the roaster, it could be from any number of bean types. I almost exclusively roast Ehtiopian beans at the moment (mostly Sidamo, some Yirgacheffe), but have roasted beans from Sumatra, Costa Rica, Mexico, Honduras, Brazil, Guatemala, Kenya, Nicaragua, Tanzania... possibly others I've forgotten. But Sidamo is my favourite.Quote:
Originally Posted by aaron1266
Be assured robusta has never, and never will, come into contact with my roaster. You're basing your assumption on a photo of chaff and dust?Quote:
Originally Posted by aaron1266
It seems from the size of the leftovers! But now that you have mentioned some of the best coffee in the world, I believe you!.Quote:
Originally Posted by Cangooner
Roast Decaf and you'll never have to worry about chaff again-har har.
Ethiopian is one of favorites, I love roasting those beans.
Try this year's Jamaican Estates for a sweet flavorful brew. Really hot water and press needed to get the roast to brew!Quote:
Originally Posted by Dlb1963
JMO, YMMV
~Richard
Blue Jamican is very good, but for the price over $30 a pound I prefer Kaui beans that grow in Hawaii just below the Kono beans at a much reduced price. That being said if Santa brings me a few pounds of Blue Jamican I am extremely happy!
??Quote:
Originally Posted by aaron1266
I honestly don't think anything has been said here that requires anyone to be called a liar.
I have a behmor1600 roaster I can roast over a pound at a time with it. Believe or not! :rofl2:
Having a cup of fresh Indonesian Bali Blue Moon from a French press.