by phil » Fri Aug 29, 2003 4:19 pm
Personally I'd like it light ("City") and non-espresso.
For espresso I'd take it into second by a little, but not too much. I have some from the infamous CM in my stash, but so far I've only roasted one batch of it. I'd need to check my roasting log, but I seem to recall it was unexciting. Shouldn't have been, but maybe I got the roast wrong.
On its own? Mmmm, not an obvious choice, but how else are you going to know what it tastes like if that's your only coffee preparation method?
While on the subject of CM, I think he does his Yirg quite dark.
As a general starting point, I always look at Tom Owen's notes for the beans he carries, to see what to do with what may be a similar bean. It's usually very helpful.