Macro Mayhem - Home Roasted Coffee Part 1
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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! :)
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bronze beans :)
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that's "may-yar" reaction, not "may-lard". :)
good stuff though- more!
--rama
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Wow! The oils on that third roast looked crazy wet.
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i always make sure to tip the roast, it imparts a unique flavor i crave
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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!
somegeek 1 year ago
@somegeek - The toast analogy is totally relevant - thanks for bringing it up.
sweetmarias 1 year ago