by Arpi on Mon Sep 06, 2010 12:55 pm You could do the same test for espresso if using large samples (80 grams +). But only a big roaster can do that. Another way would be to go nuts and do many different roasts (same day).
Right now, espresso roasts are a matter of luck to me. I now how to do safe OK roasts, but not how to identify the best, even if I had a good nose.
Cheers
