HomeRoast Digest


Topic: Air Popper vs. HG/DB vs Stovetop popper (11 lines)
1) From:
Ok, This kind of has to do with the Harrar thread but not exactly.  I know now that I am partial to the Kenyans, and the fruity Centrals.  I love coffee that is distinctly different when it is hot from when it cools.  I love the way the Kenya Mbaranga grabs your tongue with brightness and intense fruited notes as it cools.  SO, I have 2#'s of the Harrar left, 1# of Mbaranga left, and the new Panamas on the way.  My question is:  Would it benefit me more to roast a certain way to keep those flavors (or even the way it changes as it cools)?  I think I have seen it posted before that 4 ounces in an air popper, roasted (any coffee) to City+ or FC kept the coffee bright.  Is that a true statement?  When I use a HG and DB, the hot air passing over the beans is still the roasting source, but it takes quite a bit longer than the air popper.  I roasted some Harrar using HG/DB to City++ and didn't get much fruit.  But I used my B2B popper over a flame and roasted to FC and FC+ and the!
  blueberries about knocked me over.  Does anyone hace any reccomendations on roasting methods for flavor, and what about the new Panamas?
Still tryin' to  figure it all out in Nastyville, Tn
Dan-o


HomeRoast Digest