Will spend most of the morning sample roasting these 2 coffees. Both the Burundi and the Brazil should be available tomorrow morning.
Busy roast schedule today.
At the end of the day – more sample roasting.
Then back to finish the samples and start cupping.
With Africans like the Kenya Microlots we hold the roasted samples for 36 hours before cupping.
to cup some of yesterdays sample roasting
cooling tray,stirrer arms and center motor shaft are too hot to touch due to heat transfer from beans as they cool. That heat transfers to the next load of beans that are dumped into the tray and lengthens cooling times.
Not a good design