... no way is that going to be eaasy for her.Guess I should contact the seller.Good news is my espresso results are improving :D been roasting my Ugandan coffee a bit darker and fine tuning the grind and tamp.

... a learning curve, I have not made a stellar espresso yet.I attribute this to not having the right coffee, all I have on hand is some home roasted Uganda Bugisu which may not be the best for espresso.Went down and bought some Java Delight french roast whole bean coffee, tried that and it seems ...

... delighted in rediscovering the taste of good coffee! So far, I've roasted about 3 pounds of Columbian, and small lots, 4 oz., of coffees from Uganda, Maui, Gualemala, Jamaica (Blue Mountain), and Brazil. Each is different, of course, but I enjoy the variety. I tend to roast at P1 (Behmor setting) ...

... im new here but i had to join the forum, lots of great info and new ideas on coffee brewing, today i roasted some columbian supremo,, and some uganda,, now i tried to roast some the day before with the poppery2, i got it to go to first crack and i couldnt get it to roast any farther than that, ...

... notes. I lied. I did like the SO Sidama.) I think I'm going back to the Mexico Oaxaca Pluma for my next order. And I wish there were still some Uganda Bugisu decaf in the house, or Costa Rica West Valley, or Honduras Ocotopeque, or one of the Sumatra's. Sigh, again.

... I thought I would start one, and perhaps someone could make a much more official thread about them and also because of my experience today with my Uganda Bugisu beans, that kind of got me a wee bit paranoid. I felt it would be good for all of us to share our experiences and knowledge about this ...

... the past few while here and on other web fourms, and learned a lot. I'm using the Behmor 1600 and have roasted a variety of beans from Brazil to Uganda with success after some trial and error for each. A new bean I've acquired is the Bani which tastes wonderful at darker roasts, quite pungeont ...

Thanks. There is so much to learn and experience. I appreciate the expertise.

DP is dry-processed, sometimes called natural. It's a traditional processing method and, when done well, enhances body and fruity notes. SM is just short for Sweet Maria's. Ethiopia lots can be all over the place - there are many more or less local cultivars. I do find the best are among my favorite...

Seeing a little variation is entirely normal, the more so the lighter the roast level (darker roasts tend to even out visually). Some lots have more inherent variation than others; some processing methods (dry being the obvious example) tend towards having more variation. Some of my favorite DP Eth...