There is no accounting for differing tastes in various markets but I dont think you would find anyone that aspires to the western european style of roasting (as mostly used in Australia) doing this kind of thing. Unless it is required due to a particular ethnic custom or way of coffee "processing" (eg by groups from the middle east or SE Asia), many roasters in this country would view this kind of thing as simply a waste of time...it would add an extra bunch of things to do that add time & extra handling (not to mention crudding up the equipment), in an already lengthy coffee processing set up, for no gain. Infact, it would be considered in "regular" coffee circles as causing a "negative" gain in the quality of the resulting coffee...as I said, unless you come from a place where this kind of process could be the norm. Mainstream coffee circles in Oz do not think nice shiney / oily coffee beans are "good"! If any of you have ever tried the "kopi" from SE Asia, you'll know what I mean. Are you sure this bloke wasn't pulling your leg, just wishing to pour "cold water" on competing smaller roasters, or does he come from an area that is not predominantly european where it's ok to do unspeakable things to coffee? Not wishing to upset anyone from a non european background, and any different viewpoints will be most welcome. Cheers, FC.
