Once I made the switch, I have noticed a big difference in the way I react to the caffeination. I used to get the jolt with the crappier coffees. It was like turning on a switch. With home roasting, and using much fresher beans than anything in bag from the grocery store, it is more like slowly twisting a knob, or a slow sunrise.
Wednesday, July 17, 2013
Java & 24 Hours
One of the most important aspects of the scientific method is repetition. Where I think the Javanese coffee I roasted yesterday was good after an hour or so of degassing, it is perfect after about 24 hours. It still has a bittersweet finish, but rolls around in my mouth nicely. The grassiness has mostly gone away.
Once I made the switch, I have noticed a big difference in the way I react to the caffeination. I used to get the jolt with the crappier coffees. It was like turning on a switch. With home roasting, and using much fresher beans than anything in bag from the grocery store, it is more like slowly twisting a knob, or a slow sunrise.
Really, this is how this coffee feels going down.
Once I made the switch, I have noticed a big difference in the way I react to the caffeination. I used to get the jolt with the crappier coffees. It was like turning on a switch. With home roasting, and using much fresher beans than anything in bag from the grocery store, it is more like slowly twisting a knob, or a slow sunrise.
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