Last night I roasted my first batch of coffee in 5 years. It was a Sulawesi Enrekang “Mount Alla” (from Sweet Maria’s, of course). I roasted it to Full City, as recommended. The first shot was sweet, earthy and fruited (apparently [fruity isn’t good](http://www.sweetmariascoffee.com/roastmaster_blog/?p=60)), with a tiny bit of sour. The sour was most likely due to extraction, and not a characteristic of the roast or origin. All in all I was quite pleased.
Unfortunately, the first batch wasn’t meant to last. So tonight I roasted up a half pound of Brazil Ipanema “Tree Dry Process”. This time I went all the way to a Vienna roast. It looks and smells wonderful. I can’t wait to try it.
![newest roast](/files/IMG_5926.jpg)I did learn an important lesson on the maiden voyage of the Gene Cafe Roaster. Apparently, my stove hood doesn’t suck. Tonight I hooked up a duct to vent out the nastiness.
Aww Yeah! I’m not fooling around.