“I left it a few seconds longer than I was supposed to so I burnt the batch — the whole place smoked up and the head of security came up to my house!” laughed Tan Shyue Chin as she told us about one of the first times she roasted coffee on her balcony.
Having lived in Panama and experienced the local coffee farms and plantations, including hops across the border to the famed coffee region of Costa Rica, Tan naturally developed a passion for coffee. Not only was she fascinated by the sheer amount of manual labour that went into hand-picking the cherries, she also loved the journey of the coffee beans from the plantations of Costa Rica and Panama into our cups and of course, the complexity of the roasting process.
SOURCE: http://www.lifestyleasia.com/413806/guide-to-micro-roasting-coffee/
