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When coffee is roasted, do you think location of the roasterie affects the flavor?
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October 3rd, 2009
I have been a fan of small-batch roasted coffees since I was in New Orleans in 1979. I have noticed that one roasterie’s French roast, for example, will taste different than another’s. What is it about roasting the beans, other than the type of bean, that affects the difference in the flavor. Also,can small roasters create a unique flavor note that identifies their coffee by taste?
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