Enthusiast

Imagine roasting coffee in a microwave. Sounds absurd, right? Yet, one amateur brewer did exactly that—and claims the results rival even local roasters. The experiment hinges on a simple truth: heat sources define flavor. Traditional roasters blast beans with external heat, caramelizing sugars and unlocking complex notes. Microwaves, by contrast, cook from within, a method that’s easier to execute but harder to master. The brewer’s claim? Their microwave-roasted beans had a cleaner, brighter profile than what local roasters could muster. But why? And why aren’t microwaves the standard? The science is key. External roasting, whether via drum or fluid bed…