We have done a lot of crazy experiments. Some were very rewarding and a great many were very educational dead ends. Cold brew was interesting, aeropress, not so much! Suffering through a few months of poor roasts where it seems we went from supposedly good roasts to suddenly not being able to handle anything left us quite irritated. Months of perseverance let us explore all kinds of tiny tweaks and variances that might lead us to the holy grail of roasts, so to speak. Thankfully, our roasting has finally shown some rewards as we continue to pursue our dreams of fragrant espresso, at least until it falls off the table and we have to reboot our whole profile once again. 
Right now, we are pursuing a little project of sharing some roasts with friends to get some critical feedback and really open a dialogue on what we are tasting. Describing something you like is really quite hard when only you can taste it, right?Meanwhile, most of our tiny green collection is tidily stored away right now. Vacuum sealed with secret techniques applied to preserve the green. A quick thought though about storage, suppose you are Wendelboe and your Wendelspro is showing signs of age in the green department, what do you do? You have black week when fresh new coffees arrive and then celebrate. To reiterate a question, why don't people spend more time figuring out how to keep it from getting old in the first place?
