Is this thing on?
Obsessive compulsive bean dissections. Another facet of the nose-dive into the rabbit hole of grappling with the subtleties of roast profiling.
Thirteen days into the new year and I’m ready to make a token gesture towards that “blog more” resolution…
There are exciting things happening in coffee and signs of greater things to come (I’ll try and relate some of the recent big coffee-world events in a future post). On the home front, Victrola has leapt some big hurdles and it looks like our new roasting facility could go live in a few weeks. I’ll be posting some photos of the progress and hopefully some anecdotes from Chris (who is busting ass on the front lines of construction) to the Victrola blog.
The impending change of scenery for my day-to-day work environment is giving me a chance to reflect on the strange career I’ve stumbled into and help me think about some personal and professional goals. I’m incredibly fortunate to find myself working in such an endlessly fascinating profession, with such great people, at what seems like a really extraordinary time. Now if I can just remember how to have normal conversations with other people that aren’t on the subject of coffee…
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February 7th, 2006 at 10:47 pm
hey tonx.
been checking your blog for a while. just wondering what your actual process was in catching all the sample beans at various temps. did you just pull them out via the sample catcher and write the temp down?
February 8th, 2006 at 7:04 pm
yep. just snatched ‘em out with the trier and dropped them on a sheet of paper, cut ‘em and wrote the approximate temp down. I was very caffeinated at the time.