by bruceb » Thu Feb 24, 2011 12:41 pm
Yes, please do post a video of your Whitmee!
I recently did a dark roast of an Ethiopian Yirgacheffe and it tastes like burnt toast. I took the beans into second crack and then waited 30 sec before ejecting them. They had a little oil on the surface, but don't look black or burnt, but they don't taste good so I cannot recommend them. My best dark roasts are with a Brazilian Santos and various Colombian beans. Indonesian beans can be roasted dark, but they become even more exotic tasting than they normally are. You might give it a try sometime. I have had some good results with a Sumatra Lintong taken well into second crack.
Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters. I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!