Latest Posts

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    Roasting Different Batch Sizes of Burundi on the Behmor 1600+

    What happens when you roast a coffee to the same roast level but at different rates of development?

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  3. Behmor Roast Profile: Burundi Kayanza Dusangirijambo Coop

    Behmor Roast Profile: Burundi Kayanza Dusangirijambo Coop

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    Timor No Leste

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  5. Roasting Flores Gunung Gedha on a Popcorn Popper and Quest M3s

    Roasting Flores Gunung Gedha on a Popcorn Popper and Quest M3s

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  6. Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

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    A look at two extreme examples of airflow settings on the Bullet and how they affect roast development.

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  7. 20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    Take advantage of this great discount on these crowd-pleasing coffees.

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  8. Behmor Roast Profile: Ethiopiques 2.0

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  9. Video: Sample Roasting with an Aillio Bullet R1

    Video: Sample Roasting with an Aillio Bullet R1

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  10. Video: Guatemala 2019 Coffee Clips

    Video: Guatemala 2019 Coffee Clips

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  11. Rwanda + Burundi Fundamentals

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  12. Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

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Two Recent Articles

Two Recent Articles

(12/28/11)
Hope everyone is having a great end to their year! It's been an interesting one for sure. I wanted to share two recent articles that I've written for the Sweet Maria's Library. Would be really curious to hear any feedback on both articles from this crowd.

The first article is about Roast Profiling and covers a few exercises too:

http://www.sweetmarias.com/library/node/2919

Here is also a link to a discussion on this article in the Sweet Maria's Forum:

http://www.sweetmariascoffee.com/forum/viewtopic.php?f=5&t=2547

The second article is about learning/teaching to be a better taster. I would be really curious to hear from some shrub folks about their experiences with training apprentices and other staff on how to be better coffee tasters. What are some of your favorite cuppings to do when you're just starting someone out? Also, how do you approach cupping in general with your roasting crew and the rest of your staff?

http://www.sweetmarias.com/library/node/2931

Happy New Year to everyone out there!