It has been a while since I last wrote about roasting coffee. I still roast, although I don't have the audience I once did when I was roasting and supplying coffee for half a Microsoft building out of my office.
I thought of this because I met my business partner at the Starbucks closest to my house while wearing my Sweet Marias Home Roasting tshirt. One of the barristas asked if that meant I roasted myself, whether I had a roaster to do it, etc. She also asked where I got the beans, if they were really good quality, and then something completely unexpected: She said I should bring a roast in for them to try out.
Huh.
I'm almost tempted to do it, although I have no idea to what purpose. I certainly have enough green beans right now to do it several times over and not even notice.
Anyway, here are my current stocks of green coffee beans:
- Bolivian Organic Peaberry de Montana
- Costa Rican Tres Rios - La Magnolia
- Ethiopian FTO Yirgacheffe DP
- Small amounts of leftovers from previous bags that I'll eventually combine into a Frankenstein Blend.
None of these are listed at Sweet Marias because I bought them a while back (green coffee beans are less expensive and keep a while). They're crops, so one year they may pass Thom's blind taste test and the next they won't. The La Magnolia is one I've seen on and off for the entire time I've been his customer, around 10 years now.
If you're in the greater Seattle area and would like to try a home roast drop me a line, it is one of those joys us crazies are more than happy to share.
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