I will be IROASTING Kona (moki's farm) ..first time...and with only 1 lb. Pls let me know how to handle this "precious" stuff.. I usually roast between 6 and 7.5 minutes. First crack starts at about 5 min. My hopes aren't so high..I know it is not supposed to be a great season. I only bought the KONA since i made an order of an Aeropress from SM and decided if i am paying so much on international shipping, i might as well invest in more expensive beans. Also ordered Peurto Rico AA Yauco Selected (only 1 lb). Best, Myron Myron Joshua Kibbutz Kfar Etzion 90912 Israel
What is your roasting method? I use stove-top hand crank and just roasted some Kona a few days ago. Firs= t crack came at the 10 min. mark. I pulled it off at the first hint of secon= d (13.5 min) and quickly cooled. For me, it was a perfect roast. But I would not buy them again. Too expensive and IMHO, not worth the bread. -Dan On 5/25/06, Myron J wrote: <Snip> I <Snip>
On May 26, 2006, at 7:29 AM, Dan Kellgren wrote: <Snip> Too expensive for "perfect"? Scot "Kona is nice, just overrated" Murphy -------- "Where the mind is without fear and the head is held high Where knowledge is free Where the world has not been broken up into fragments By narrow domestic walls Where words come out from the depth of truth Where tireless striving stretches its arms towards perfection Where the clear stream of reason has not lost its way Into the dreary desert sand of dead habit Where the mind is led forward by thee Into ever-widening thought and action Into that heaven of freedom, my Father, let my country awake." --Rabindranath Tagore
Had to reply, if it were perfect then no, but to me ultra expensive, overmild coffee just does not cut it. Hawaii did a great job of marketing it's coffee as exclusive and rare, but the taste just doesn't compare. On 5/26/06, Scot Murphy wrote: <Snip> -- "Good night, and Good Coffee"
There is a "pine" taste in Kona that no other coffee has. That is the reason I will always have some in my stash. However, for an all around great coffee that has the "island" profile and is as good as any Kona I have had (no pine taste however) the one on the list to buy is the Panama 1800. Tom doesn't toot his horn enough. This is a special harvest and prep. Buried in the review you will see the following statement, "We have a special arrangement to buy this coffee each year from the 1800+ meter altitude on the farm, a very small amount of coffee. Altitude matters, with coffee, and you can taste the difference here." If you are looking for an awesome coffee at a great price this should be in your stash. This years offering is a step up from last years 1700-1800. I still have 7 pounds of last years in the stash. There are marketing forces, but Kona still has a unique niche. Les On 5/26/06, Woody DeCasere wrote: <Snip> g <Snip>
This is a multi-part message in MIME format. I IROAST...so it is a quick roast. I think Mike M..had roasted with an Iroast as well..maybe i will google him. I also doubt that i will be investing in Kona in the future either. Myron Joshua Kibbutz Kfar Etzion 90912 Israel +972-(0)2-9935 178