notbob wrote:

> Coffee is not beef or pork or any other meat and does not benefit from
> "low and slow" or "take our time" or "slow roasted"

I disagree nb

why would million dollar companies slow roast the beans? you think
that's just a marketing buzz phrase?

besides, you offer no real reason why slower roasted beans taste the
same as lightening fast roasted beans

so.. nb turns the oven to 550... when the beans turn brown he pulls
them out.

and, what's wrong with approaching something in a respectful artful
way...

at "beta coffees" we slow roast all our beans, we even s l o o o o w g
r i n d

do you get into a stark freezing car... fire the icy cold motor up and
just drive off without warming it up?

I tell ya... You're probably right.. I bet they slow roast because they
don't want to burn the beans.

suppose there IS a fine line between a dark roast and a burnt bean...
you'd want to approach the darkest possible roast just prior to burning
(if that's the particular target roast)

if you approach it fast.. and you burn the beans, for a large
company?... it's going to cost you alot of money.
beans are not cheap