I was getting the beans together to grind for an espresso based drink (my first this morning) and realized that I had forgotten to roast up a batch of coffee.
Yesterday some one was a little dissapointed because a previous customer had taken the last of the Bali Paradise Valley that I had roasted up — you know who you are K.A. (but I think the Burundi was a good substitute).
Anyway, I fired up the roaster and a little while later the beans are cooled, stored and labelled and the roaster is cooling down before I shut it off and clean it.
I did get my coffee. I have been playing around with blends for the espresso and espresso based drinks. When I add milk I find I like more of the darker roasted beans in the blend. This one, for a double espresso + milk, I used 10g of med roasted Brazilian Santos plus 15g of dark roasted Brazilian Santos.
I just finished the coffee as I started this note, and I must admit I liked the results. A nice balance of the sweetness of the steamed milk with the stronger flavours of the coffee.
The sounds and smells of roasting coffee with a nice hot coffee on hand. What better for a very cool spring morning.
BTW I also roasted up a fresh batch of the Costa Rican Tarrazau yesterday.