Quick query - I've recently fired up the Hottop, after a couple of months off... After finishing the some quite-old-but-surprisingly-good Honduras CoE, I've moved onto Steve's (last year's batch ) Rwandan Ucar crop of gold. It's been absolutely awesome so far!
One query - my whole room absolutely stinks of raw potato. I had a cup of Ucar this morning, as well as roasting a batch. The cup tasted superb... and the roasted beans smell beautiful... so I was wondering if anyone had any thoughts about where the smell might be coming from? Is it smell-able during the roast? My belief was the potato only became smellable when ground. And if THAT'S the case, I'm bewildered as to why I had an absolutely gorgeous cup this morning... unless there was a smidgen of blight in the very last bean or two, that were ground after I removed the portafilter... Which is possible!
I thought I must be deluded until I came home again and - BANG - a full-on blast of raw potato as soon as I opened the door! Any which ways, I'm just absolutely intrigued...
NB: there are no raw potatoes in my room.