the Monday roast.

While I roasted the Sunday roast, a Monday roast was also made. Last night was a first for my family. My son declared he wanted to wear his underwear to bed. Amazingly, he not only stayed dry, but he slept in too. It was after six thirty when I got up. The coffee was already made, and I had enough time to enjoy a cup before my son came out in his stegosaurus pajamas roaring for breakfast.

Upon being asked how it tastes my husband replied, "It's a black cup of awesome."

A more descriptive commentary on this roast isn't available. It is Monday. We drank it without thought, only enjoyment over the strong caffeinated deliciousness it provided.

Roasting Notes:
The Monday roast is actually Bolivian Colonial Caranavi green beans roasted for twelve minutes. The roast began on low heat with a high fan for two minutes in order to dry the beans out. Then the heat and fan was switch to medium for eight minutes. The last two minutes were with high heat. The first crack occurred three minutes into the roast. The second was near the end, with less than a minute remaining before the cooling cycle. The end product is a French roast, a dark brown bean with a shiny surface.