Re: doka coffee farm and their roasting method

You go for it, but if you understand the chemical reactions that go on
inside the beans as they roast, you'll understand that 250F will not take it
where it needs to go. 250F will eventually brown the beans, but they will
be dehydrated, not roasted.
--
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

"J Beecham" <jerrybeecham@xxxxxxxxxxxxx> wrote in message
news:noref1pokdbp6bp7ngplcc1vosetn4asha@xxxxxxxxxx
> My wife and I both remember what was said (definitely 250F because I
> couldn't believe it at the time). The guide also repeated those
> numbers, so it is part of their script on the tour of the farm.
>
> I will have to give it a try once we are finished unpacking from our
> move.
>
> jerry


.

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