The Coffee Goddess

I needed to roast some coffee for myself today and my daughter wants to learn the art - so I started her on her training.  She roasted her first batch of beans today to a Full-City roast- a Rwandan Bugisu.   This is not my favorite bean and I certainly would not serve it to customers, however it is a perfect bean for learning how to roast with.


She is pictured holding her first batch.  She learned how much bean to put in the roaster, how to assess its color and listen for its two-separate cracks.  As I write this she will not let me forget that we still yet need to grind and brew a cup for sampling.  


Ahhh, my little snob is blossoming...


Please visit anchorbayroasts.com and find this month's easter-egg for your chance to win FREE coffee.  This is the good stuff too, none of the bland stuff.  I figure that when you taste fresh single origin coffee that all other coffee you drink will suffer in comparison.

Rwanda - Bugisu

I have had this coffee before and my opinion HAS changed - I am really unimpressed with this coffee.  I am a purist and I don't like coffee additives but this roast begs character - even character that comes from cream, sugar, and other flavorings.  I realize that coffee tasting is purely subjective so I will refrain from any further bashing of this bean, but for my tastes, I would prefer some Maxwell House.


ON ANOTHER NOTE:  If you have been to Anchor Bay Roasts and have not been able to find the easter-egg, I will give you a hint - it's on the landing page somewhere in the image.