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Since he began roasting coffee in 2001, Leary, 62, has learned to detect the subtle changes in the beans by smell alone.
"About halfway through the process, the earthy beans start to develop that coffee smell," Leary said. "Then it becomes a hot coffee smell and then there's a toastiness and eventually a cotton candy smell from the sugars...
Via Kawateachoc-Flaavor.com
