Macro Mayhem - Home Roasted Coffee Part 1

[somegeek]

The quakers inability to brown reminds me of homemade sourdough bread from a starter. The dough only has water, flour and salt in it(no sugar added). When you'd go to toast a slice of this, it would hardly brown whereas if you took a regular store bought slice of bread(with some sugar in it), it would be quite brown after an equal time in the toaster.

Very informative videos - thanks!

[sweetmarias]

@somegeek - The toast analogy is totally relevant - thanks for bringing it up. 

[thund3rbox]

Holy smokes. You've taken my coffee curiosity to a whole new level. Or at least made me realize how little I know about what goes into roasting, beans, history, chemistry, etc. Thanks for all the info. These vids are fascinating! :)

[bulenterdem1977]

bronze beans :)

[ramaintheroom]

that's "may-yar" reaction, not "may-lard". :)

good stuff though- more!

--rama

[olishant]

Wow! The oils on that third roast looked crazy wet.

[MaywitherDragon]

i always make sure to tip the roast, it imparts a unique flavor i crave