InVinoVeriMuch

I haven't posted in quite a while. It's been really hectic getting my project finished and up and running. Otherwise, spending a lot of time on the SF Job Hunt and massaging my contacts as well as having a great time with the SCTO. We did a roast of some Zimbabwe AAA. A nice slow ramp and stopped the roast just right after 1st crack. The beans were beautifully even at a lovely city roast. A couple of days rest and they tasted even better than they looked. Think I am getting the hang of this setup, there definitely is a learning curve. Matt has taken the plunge too and has taken an even more tricky approach - stove-top popper! Welcome to the dark side Matt!