roasting coffee

An Approach to Roasting Brazils

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The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.

By Christopher Schooley

Popular Brazilian sample roaster Rod-BelPopular Brazilian sample roaster Rod-Bel

The classic natural and pulped-natural Brazil profile is Full City to Roasted Coffee Pictorial Guide. ">Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel. Because of these characteristics Brazils are frequently components in espresso blends, but also make for excellent drip and press pot coffee brews for folks looking for something with a little more presence and fairly low acidity.

Two Recent Articles

Hope everyone is having a great end to their year! It's been an interesting one for sure. I wanted to share two recent articles that I've written for the Sweet Maria's Library. Would be really curious to hear any feedback on both articles from this crowd.

The first article is about Roast Profiling and covers a few exercises too:

http://www.sweetmarias.com/library/node/2919

Here is also a link to a discussion on this article in the Sweet Maria's Forum:

http://www.sweetmariascoffee.com/forum/viewtopic.php?f=5&t=2547