03/30/2026
….because of my work schedule, I haven’t been able to roast much the last few months. Decided to “re-season” one of my roaster drums this afternoon. Took the batch up to 455-460 degrees, that’s hot,….does a good job bringing out the oils in the coffee bean, in turn the oils coat the roasting drum. That temperature range would most likely be considered a “French” roast profile. I will say this batch looked and smelled good, but I’m sure it would produce a very “bitter” cup of coffee. Many people prefer that taste profile, I personally like a lighter roast, what is referred by some as “Americana”….to each their own…😊