Hi all,
I'm working my way through some SM samplers, and noticed that on some types
beans, chaff is left behind in the crack after roasting.  How will this
effect the taste?  Or is it something I really shouldn't care about?
Here's a few beans from my batch of "Kenya AA Auction Lot 633 -Karugwa"http://mywebpages.comcast.net/g.reno/kenya1.JPGThanks!
-Gregg

--- Gregg Reno  wrote:
<Snip>
  It does not affect the flavor in any way, IMO. Certain
varieties, and especially when very high grown (like Kenyans)
tend to hold that wee bit of chaff in the seam in lighter
roasts. No problem, forget about it.
  Charlie
<Snip>
=====
Brick Oven Roasting in British Columbia
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In a message dated 8/5/2004 8:19:49 PM Eastern Daylight Time, 
g.reno writes:
Hi all,
I'm working my way through some SM samplers, and noticed that on some types
beans, chaff is left behind in the crack after roasting.  How will this
effect the taste?  Or is it something I really shouldn't care about?
 I wouldn't worry about it.
George

Thanks!
-Gregg