4. Siphoning the Beans

Step 4 in the arduous process of roasting coffee beans. You made it this far! Now it's time to siphon off the excess water that's making your beans soggy and bland.

Why is siphoning so important?

It's all about achieving that perfect roast. Think of it like a relationship: you gotta know when to hold on, when to let go, and when to siphon the excess.

Here's the process:

1. Get your siphon ready.
2. Pour in the water (or is it just me who's pouring it in?).
3. Let it drain, let it drain, let it drain.
4. Repeat until it's just right.

And that's it! Now you're ready for the next step in the process: Grading the Beans