tag:blogger.com,1999:blog-13592469.post24143995124845433..comments2022-11-30T14:30:13.618-05:00Comments on A Pittsburgher back from the Sandbox: Beaver Falls Coffee and Tea: Guatamalan Huehuetenangolugerpitthttp://www.blogger.com/profile/06540243428506140293noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-13592469.post-88596161995482942972009-03-03T15:43:00.000-05:002009-03-03T15:43:00.000-05:00Alright, I get you. My roasting style has complet...Alright, I get you. My roasting style has completely changed in the last year, so things are very different. The Guat is fairly new to us, so you probably got our Colombian, which was a mishandled and (frankly) tasteless coffee. For perspective, we got those beans (all our original beans, in fact) from an uninsulated POD on the coldest day of the year in Chicago (who knows how long they had been there). Needless to say, that affected the beans drastically.<BR/><BR/>If you are looking for somewhere on the North Side to pick up our beans, Beleza Community Coffeehouse carries them now--it is located in the Mexican War Streets area.<BR/><BR/>Also, I've been roasting the Guat to more of a medium (430F final bean temp) with good results.RVWarrenhttps://www.blogger.com/profile/02119355195028123284noreply@blogger.comtag:blogger.com,1999:blog-13592469.post-23876469895761569532009-02-25T20:26:00.000-05:002009-02-25T20:26:00.000-05:00Just to put things in context, we probably started...Just to put things in context, we probably started getting your beans within weeks of you starting to roast. And when we asked for a light roast, I think the staff mentioned that it would be the first time you did it. So I hope that over the past year and a half, some learning has gone on :-)<BR/><BR/>For the lighter roasts, the few times we've gotten it have required a few tries to get dialed in on the french press. The very first time, it was so light it was hard to taste anything. <BR/><BR/>What we're going for is to get the underlying, other then "coffee" taste that dominates with the dark roasts. I imagine that over the past 1 1/2 years there is a combination of learning, and the fact that we are getting different beans every time.<BR/><BR/>I like the fact that you are getting the Guatemalan as direct trade, and we'll make a point of getting it regularly, and our feedback may be more useful to you over time.lugerpitthttps://www.blogger.com/profile/06540243428506140293noreply@blogger.comtag:blogger.com,1999:blog-13592469.post-31831250996467553132009-02-23T09:53:00.000-05:002009-02-23T09:53:00.000-05:00You say the lighter roasts are "inconsistent". Wh...You say the lighter roasts are "inconsistent". What do you mean exactly? My roasting procedure doesn't change batch to batch (barring mitigating factors such as ambient humidity, etc.). I'd like to know what exactly is inconsistent so that I can make changes to the procedure and provide you a better bean.RVWarrenhttps://www.blogger.com/profile/02119355195028123284noreply@blogger.com