We tried a bit of oven roasting this week. Our only other experience of this was some time ago and involved a batch of Colombian La Manuela. From memory it was lovely and even but there was a bit of a chaff storm when the fan-assisted oven was opened.
This time we used some regular pulped Bourbon from Cachcoeira Farms in Brazil. The temperature was set at 240C and the oven pre-heated, which is what we thought had been used previously, and the cooker hood employed at full-pelt. Continue reading