Just as an experiment, I thought I’d bring down the temperature another couple notches for this one to see what would happen. So far I’ve used 205, 200, and 195, but this time I’m bringing it down to 185 – all at three minutes.
The result seems to be less emphasis on the roasty notes, and more on the juicy – combined with the slight hitch of astringency still present, it’s reminiscent of biting into a tart Granny Smith apple that somehow still has just a bit of oven-baked flavor in it. A really nice cup of Darjeeling.
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Your notes are just flat making me hungry today.
I’d justify that by saying that since it’s winter (at least in the northern hemisphere), we need more calories to keep our metabolism going through the cold days and long nights…
I’m not going to say what this note did to me…besides clicking on the “add to shopping list” button!!
It’s OK … around my work, the open buffet starts around Thanksgiving and doesn’t end until we’re down to the last grains of tinned flavored popcorn in mid-February.
Your notes are just flat making me hungry today.
I’d justify that by saying that since it’s winter (at least in the northern hemisphere), we need more calories to keep our metabolism going through the cold days and long nights…
I’m not going to say what this note did to me…besides clicking on the “add to shopping list” button!!
It’s OK … around my work, the open buffet starts around Thanksgiving and doesn’t end until we’re down to the last grains of tinned flavored popcorn in mid-February.