Got up early today to roast both the orders I’ve received and some extra for stock.
After that, I did my regular practice roast—aiming for a medium-dark roast this time, with 200g of Mandheling.
I know Mandheling is generally recommended for dark roasts (and honestly, that’s my personal preference too, haha),
but sometimes it’s fun to stop just shy at medium-dark, or brew a cup right after roasting—little privileges you get when you do your own roasting.
It’s interesting how the same beans can taste completely different just by changing the roast level or the brewing method. That’s part of the joy of it♪
