Visited a local cafe this morning that I know carries really high quality beans from top notch roasters around the globe and ordered a pourover that knocked my socks of. Made me think. How am I gonna up my game to roast like this?!
Given, I love the coffee that I roast and have very few complaints. I also came to realize this wasn’t just a regular Colombia Gesha but an experimentally processed one which explained being punched in the mouth by fruit in a delightfully surprising way.
But, it did challenge me to think about how I can really grow in roasting and push my roasts to levels to reach the coat tails of the master roasters out there. I have found this community to be very helpful in providing different approaches and insights into roasting on the Bullet. What surprised me recently was that I took the Bullet Roasting Course from Rob Hoos and discovered my approach to the Bullet is very similar/sort of identical to his (not saying I’m anywhere near the skill or knowledge level of Hoos btw!) but more questioning what are the limits of the Bullet in bringing out the most exotic flavors possible from each varietal.
Just some caffeinated ramblings. Cheers! 