good coffee should be roasted gently, in small batches, and lightly. A dark roast hid the greatness of a coffee, or steamrolled it, much like burning a steak would ruin a good cut of meat. Roasted coffee had more than eight hundred different aroma and taste components, and bringing out any respectable amount of these required the skill of an artisan. Mokhtar watched the Blue Bottle roasters do this, and
