Tim Wendelboe and James Hoffmann give their perspective on roast depth.
http://www.jimseven.com/2011/05/20/e...tim-wendelboe/
This is a great podcast that also spends a fair bit of time talking about the effect of processing (and more specifically drying) on bean quality.
The discussion about roast depth happens at about 31 min and 41.50 min in to podcast.
Sean
http://www.jimseven.com/2011/05/20/e...tim-wendelboe/
This is a great podcast that also spends a fair bit of time talking about the effect of processing (and more specifically drying) on bean quality.
The discussion about roast depth happens at about 31 min and 41.50 min in to podcast.
Sean

). But thought "Gee that brings back memories of coffee that I used to love." "SO MUCH flavour!" I would have thought.
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