Coffee Roasting. What a total sensory experience. I remember my very first try. I was told to roast with my eyes, ears, nose, and instinct.
– My 1st batch of beans was beyond burnt! I scorched them into almost disintegrating, haha.
– My 2nd batch was so light, that the beans were just as hard as pebbles.
Yes, it was a bit disheartening, but after several wasted (or as I liked to call them “trial”) samples later, the roasts were “decent” as my mentor stated.
Today, I have the privilege of doing what I love: pleasing the palate of a few and loyal customers. I don’t have the scientific knowledge to explain what happens in the endothermic nor pyrolysis stages of coffee roasting, but as a trained coffee taster, I do know what tastes great in my cup ~ and hopefully yours.
I love challenging your taste buds into a different realm of flavors and tasting experiences. Like, did you ever think that you can feel the elasticity of the body of your coffee? Or taste the effervescence of a single origin? There are so many ways to experience your daily dose. Which flavors will you dive into today?
My Current Coffee Selections
Ethiopia Harrar Mocha – $15.00
Kenya AA – $18.00
Tanzania Peaberry – $15.00
Costa Rica Tarrazu – $13.50
Guatemala Antigua – $12.50
Sumatra Mandheling – $13.50
Colombia Supremo – $12.50
Giving Blend (Medium Roast) – $11.00
MyShare Blend (Dark Roast) – $11.00
Water Process Decaffeinated Colombia – $15.00
Water Process Decaffeinated MyShare Blend – $15.00