Discuss roast levels and profiles for espresso, equipment for roasting coffee.
Sorting seems to be another way a homeroaster can adjust their taste desires of a batch if and when desired. We can sort our small batches to any degree easily. I pour them in a shallow pan and will at least check for small stones and anything that really stands out and do the same post roast. Peter and George play with extremes. Cuppings with George are quite an experience. George dissects every aspect of the terroir of each lot.
LMWDP #167 "with coffee we create with wine we celebrate"