Is this even topical?

Sprudge I think your analysis must be right. He’s having a laugh at Esquire’s expense.

One
All serious roasters use gas burners to heat air, which is then blown through the coffee to roast it (probat et al). What I am surprised by is no one really discusses the major problem of coffee absorbing the unspent fuel which exists in that air if not continually managed. In effect, I am not aware of a single roaster that insures the coffee isn’t being turned into a toxic oil slick. In fact, I have tested four-dozen micro-roasters coffees from both coasts and each shows very high levels of un-burnt fuel. Wouldn’t you think this should a major topic of conversation, yet is not addressed? Worse, many of these were labeled “organic”.

I highly recommend getting the appropriate meters, piercing the front of your drums (or use the test hole) and gauge this. After, you will find you will be continually adjusting your burners, or best, manage them with a gas/air controllers.

Food for thought.

Thanks

Imglorious Bastard Todd

What is sad to me, however, is that people in this informational day and age can so easily retreat into the moat-encircled walls and buttresses of superciliousness, hurriedness and sarcasm, instead of taking advantage of a learning experience from their friendly neighborhood barista. In this regard, I often have to check myself for symptoms of having fallen into a position of preferring to know than to learn.