Bean to Cup
Roasting
During the Warehouse Visit we picked out Washed Beans to bring back to the house to learn about Roasting and bring back home in the end. It was a surprise that they still preform the review of beans by hand to remove any bad beans that may have got through the sorting process. Jenny mentioned it is not as time consuming as it sounds as you build the eye to spot visually off beans and the muscle memory for the physical differences to quickly preform reviews.
We learned about the Roasting Process and the different temperature / timings a developer can manipulate to extract unique taste profiles. A quick example being shortening or extending the Maillard Reaction (Browning), shorting can often help retain brightness and floral aromatics.
