Quote:
Originally Posted by Resipsa
A tip on roasting, the darker the roast, the more you lose the flavor of the origin of
the bean. Roast dark enough and they'll all taste the same. If tha what you like, have at it, but you'll be missing out on one of the best things about homeroasting, the wonderful difference in taste that comes from the different origins  |
Good point.
Do you find a general rule of thumb as far as
when you stop the roast, or does it depend on the bean?
That was my biggest complaint with some of the roasters I was buying from; it seemed like every batch was very dark roasted and seemed to be almost Vienna or light French roast according to the handy chart posted earlier.