Today is the 48 or so hour mark on the coffee from Burundi. You can read about the coffee on Sweet Maria's site, and its origin.
I roasted it up to a slightly darker roast, to where the beans are a reddish brown. The nuttiness of the coffee really comes out strong at this roast. There isn't much fruitiness left to it, but I do taste the caramel when I French Press.
I still like the Javanese coffee more.
However, the Burundi does well in the Moka Pot. Its low on acid, and still maintains that nice nuttiness. It also has a nice brown color.
It seems, the darker the coffee, the less I will like it.
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