From: "tom ulmer" 
Sent: Monday, June 27, 2005 2:38 PM
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played with a profile where I de-energize (completely) at the beginning of
the first, then re-energize after 3-5 minutes into a slow ramp for the
second. What I end up with is with something that is very palatable (dark
and oily) but it's all about the sugar. Nice really for a change of pace or
to accent the sweetness in a mélange.
Not sure but seems to, information I can find is sketchy. From searching the 
'net and previous discussions double roasting it an Old World Italian 
roasting technique for espresso, though not used much anymore even in Italy 
do to greater costs involved. From what I gather it primarily increases 
espresso body & sweetness. BTW, doesn't seem double roasting needs to be 
taken Southern Italian dark & oily!
miKe mcKoffee
PNWGIII 75 Pic Albumhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path traveled by many. ">http://mdmint2.home.comcast.net/pnwg3pics/index.htmlURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path traveled by many. 
To know I must first not know. And in knowing know I know not. Each Personal 
enlightenment found exploring the many divergent foot steps of Those who 
have gone before.

I'm going to have to give this double roasting a try.   Seems easy  
enough using heatgun/wok combination or the Androck over the fire  
popcorn popper.
     OK, enough fun, back to grading finals.
      Jim Gundlach
On Jun 27, 2005, at 7:41 PM, miKe mcKoffee wrote:
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