Ted’s essays

fresh roasted coffee

This morning is the one where I savor the coffee I roasted yesterday.

High-end roasters consider their coffee ready 14 hours after it was roasted and too old after 48 hours. I compromise by roasting about once a week.

I don’t notice any degradation in flavor as the week progresses, but the day after roasting is deliciously exciting.

Today is that day.

My how to instructions:

Text and photos of my roasting with links to suppliers.