What would you like to see on Has Blog

[Stephen Leighton]

Really as the title says. I will continue to do my video / varietal stuff and new coffees etc, but has any one got a preference for the kind of thing I should be doing. I have on a list to do the brewing guide stuff that I keep getting asked for, but does any one want me to do an article or a feature on particular stuff. Cant guarantee I will but will certainly consider anything at all.

[PaulEagles]

I'd be interested to see something about roasting and the process you guys go through.

Ie, do you guys roast when an order comes in or wait until a point in the day and hopefully do a large batch of a certain bean rather than several small roasts (one per order) during the day.

What do you do with the chaff?

That sort of stuff

[Stephen Leighton]

Added to the list. Like it good idea.

[Dawdles]

Perhaps you've covered it before, but I'd love to see where the magic happens, so to speak. Where the coffee is roasted, how you manage to roast everything on the day of dispatch, an e-tour round the facilities, that sort of thing. When you only see a web front to a business it's difficult to imagine where the business is run from and the scale of it.

I don't imagine it's you on your own doing everything. Are the rumors true that the coffee is roasted by thousands of Oompa Loompas?

[Dawdles]

Thinking about it, I've no idea even how coffee is roasted. I'd love to see how that happens, especially in a a commercial environment.

[Stephen Leighton]

Nice idea, will have a think about this once the whole team is back (Andy is on holiday) and we can do a meet the Has Bean team thing too.

[Dawdles]

Nice, that'd be really interesting to watch.

[RolandGlew]

so on top of the roasting process and the HasBean team, I'd be really interested to see something about the effect on taste of resting beans - both green and roasted. Seems like a good one for a forum discussion actually, but maybe an audio boo or quick blog post to kick start?

I'm interested because I just finished off the last of my Nariso Consica in the chemex after leaving it for about a week - and the drop off in the sharpness of the acidity really jumped out.

[Stephen Leighton]

Interesting one, will give this some thought, maybe some experiments.

hmm