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Maybe we should microwave the beans

Postby one lump or two? on Tue Dec 07, 2010 4:06 pm

I stumbled upon this interesting journal article about improving the sensory characteristics of robusta. I thought some might find it an interesting read.

http://www.springerlink.com/content/q6w...lltext.pdf

Michael
wabi sabi - nothing lasts, nothing is finished, and nothing is perfect
one lump or two?
 
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Postby another_jim on Tue Dec 07, 2010 4:34 pm

So coffees with 5, 7.5 and 10 percent initial moisture were roasted to the same percentage weight loss and compared, and people preferred the brews that got beyond the first crack.

You need to either forget or never learn a lot of stuff in order to become a published coffee scientist :roll:
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