Effect of trier on coffee-roasting? - Page 3

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
dustin360
Posts: 825
Joined: 13 years ago

#21: Post by dustin360 »

edtbjon wrote:Hmm you're linking to someone else. It seems Michael Butterwort (who wrote the "review" that you've linked to) put in his own intrepetations in his "review" of the book. I've read the book a few times and browsed through the relevant parts again before writing this. The only times "trowel" is mentioned is in an early picture text and in the glossary. While Michael B. reasoning makes some sense, it's not from the book.
(The reason for me putting "review" in quotes is that the article written by Michael B. much looks like a review, but it's rather a write-up of the (five) things that he have learnt from the book.)

Now, I don't mind if you prove me wrong. 8)
http://www.perfectdailygrind.com/2015/0 ... nt-page-1/

Not in the book, but something taught in his class apparently.

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