On May 25, 9:06 pm, Wayne.B wrote:
On Fri, 25 May 2007 21:37:08 -0400, Jeff wrote:
Most of the home roasters are slower and produce less smoke, but the
experts will say that's a fatal flaw and the best flavor needs a
faster roast. Life is always a compromise!

Back in the 70s and 80s there used to be 3 or 4 commercial coffee
roasting operations on the New Jersey side of the Hudson River.

If the wind was out of the west and you lived in Manhattan, you could
always tell when one of them had overdone the roasting.

Either that or they were making a dark roast or espresso. I used to
work for CFS Continental in Houston in their coffee plant. Man, that
was the best smelling place I ever worked! Of course we had the big
huge roasters, but the lab had those tiny ones for test batches. You
can get those types I think from Sweet Maria's. Did you know you can
soak up caffeine from ground cofffe from just getting it on your skin?
We were shoveling up a spill one night and got quite the buzz just
from getting the dust all over us while we were sweaty. I guess in-
situ brewing? :-)