HomeRoast Digest


Topic: Question on roasting the Puerto Rico AA Yauco Selecto (11 msgs / 320 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
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2) From: Woody DeCasere
I ordered a pound in  my latest order, and was wondering what roast levels
were best for this coffee, and weather it is better suited to roast in my
SC/TO or the iRoast2.
Next order i take a plunge with a real Kona, not a Kuaui like i have now.
-- 
"Good night, and Good Coffee"

3) From: miKe mcKoffee
In my experience PRYS good a wide range from City+ to Full City+. I personal
prefer it about a Light Full City. It tends to be very different bean than
most to roast, it tends to resist the roast. What I mean is it takes about
10 to 15f higher for same degree of roast most other beans and slower to
develop tanning & browning stages too. First time I roasted PRYS it took me
totally be surprise and near panic! It was like by temp should be FC but it
looked like Cinnamon so kept on roasting and raising temp. If you've worked
out profiles to get your IR2 up to longer than stock profiles, ie 9 to 11
min range, I suspect it should do fine. Not sure PRYS is a good candidate
for speed roasting. But any roasting tool will work fine, if you know how to
control the tool!
FWIW while PRYS & Kona may both be considered "Island Profile" coffees, they
are very different. Good Kona a brigher maybe more balanced dance on the
palate, while PRYS much less bright with a fuller bodied enchanting mellow
cup & longer finish, more similar to JBM but very different from that too!
Just my opinion of course & YMMV;-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Woody DeCasere
	Sent: Thursday, June 29, 2006 12:17 PM
	
	I ordered a pound in  my latest order, and was wondering what roast
levels were best for this coffee, and weather it is better suited to roast
in my SC/TO or the iRoast2.
	
	Next order i take a plunge with a real Kona, not a Kuaui like i have
now. 
	
	-- 
	"Good night, and Good Coffee"

4) From: John Blumel
On Jun 29, 2006, at 4:11 pm, miKe mcKoffee wrote:
<Snip>
I find that the PRYS is best when it becomes smooth but is still  
fairly pale in color. Tom, in his review, recommends roasting until  
the first few snaps of 2nd crack (at least he used to, it's been a  
while since I read it) but I find this is a bit too long in the  
Hottop, where a City+ to Full City- seems to work best. As Mike may  
be indicating above, I think it should look under-roasted (compared  
to other beans) when you're done.
Tom's recommendation did seem just right when I was roasting in a  
Hearthware Precision. (I seem to recall that his recommendation also  
worked in the Alpenrost; although, I'm not sure why it would have  
been so different than the Hottop, maybe I'm not remembering  
correctly.) I'm not sure what would work best in the IR2 or SC/TO,  
but probably going by surface texture and color is the best way to  
find the sweet spot in a particular roaster.
John Blumel

5) From: rnkyle
This is a multi-part message in MIME format.
I roast PRYS just 15 sec. into 2nd crack in my Drum 
I try to catch it as soon as the smoke turns from stingent to sweet. I =
have to react a bit before so I have time to lift the lid and pull the =
drum and dump into the cooler. I have done this so many times its become =
easy for me to know when to pull the drum.
RK

6) From: Gregg Talton
I received five pounds via Harvey last week and have only roasted one batch
in my IR2.  I roasted,just as John suggested, to smooth but still fairly
pale in color.  I couldn't wait a full 24 hours so I brewed my first pot in
the TV after 12 hours and was absolutely amazed.  Really good coffee.  I'm
planning to try it at all roast levels but so far I've had a good start with
the lighter roast. I also ordered 5lbs of Panama 1800 meters and plan to
roast a bit on Saturday.
We're headed camping (our first ever camping trip) Sunday.  Driving to near
Boone, NC and will be trying to roast some coffee over a camp fire with an
iron skillet and wooden spoon.  In the event that doesn't work I'm taking a
few pounds of pre-roasted and Zass.  No sence in roughing too much - gotta
have the coffee.
Gregg T
Near Charlotte, NC
On 6/29/06, rnkyle  wrote:
<Snip>

7) From: Tom Ogren
Gregg,
Say "Hi" to Grandfather Mountain for me when you get near Boone. In my
opinion, you could not have picked a finer area for your first-ever camping
trip...Magical land around there for sure. If you are planning on roasting
the Panama Saturday, I think most folks would advise letting it rest 'til
mid-week before enjoying. That coffee, like many others from Central
America, really needs three (preferably more) days rest, but I think the
payoff is really worth the wait with the 1800. Without the rest, many have
found the 1800 somewhat disagreeable.
Have a great weekend. I'm all kinds of jealous.
TO in VA
On 6/29/06, Gregg Talton  wrote:
<Snip>

8) From: Sandy Andina
As an Island coffee, I find that a lighter roast shows it off best. I  
haven't tried it yet in the SC/TO simply because its high price  
dictates I not roast too large a batch lest I screw it up. I take it  
to City+ in the iRoast2, using preset 1 and stopping it at about 3:30  
left on the readout (all the way through 1st, but not into 2nd and no  
oil).
On Jun 29, 2006, at 3:17 PM, Woody DeCasere wrote:
<Snip>
Sandy Andina
www.sandyandina.com

9) From: Mark J Bergh
This is a multi-part message in MIME format.
Couldn't agree more!  Just got back from a mountain bike race at Sugar
Mountain between Boone and Banner Elk; Incredibly beautiful area!  People
were so friendly and courteous compared to SoCal where I live.  Manicured
highways free of litter...Really nice area!  Have a great time.
I found the Panama requiring several days minimum rest also.  I am usually
impatient and grind up a brew the next morning after a new roast and the
1800 was nearly disappointing.  But, after a 3 day period, it really
blossoms.
 
Happy Pan-Frying!
Mark from Fallbrook, CA  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Tom Ogren
Sent: Thursday, June 29, 2006 7:38 PM
To: homeroast
Subject: Re: +Question on roasting the Puerto Rico AA Yauco Selecto
Gregg,
Say "Hi" to Grandfather Mountain for me when you get near Boone. In my
opinion, you could not have picked a finer area for your first-ever camping
trip...Magical land around there for sure. If you are planning on roasting
the Panama Saturday, I think most folks would advise letting it rest 'til
mid-week before enjoying. That coffee, like many others from Central
America, really needs three (preferably more) days rest, but I think the
payoff is really worth the wait with the 1800. Without the rest, many have
found the 1800 somewhat disagreeable. 
Have a great weekend. I'm all kinds of jealous.
TO in VA
On 6/29/06, Gregg Talton  > wrote: 
I received five pounds via Harvey last week and have only roasted one batch
in my IR2.  I roasted,just as John suggested, to smooth but still fairly
pale in color.  I couldn't wait a full 24 hours so I brewed my first pot in
the TV after 12 hours and was absolutely amazed.  Really good coffee.  I'm
planning to try it at all roast levels but so far I've had a good start with
the lighter roast. I also ordered 5lbs of Panama 1800 meters and plan to
roast a bit on Saturday.  
 
We're headed camping (our first ever camping trip) Sunday.  Driving to near
Boone, NC and will be trying to roast some coffee over a camp fire with an
iron skillet and wooden spoon.  In the event that doesn't work I'm taking a
few pounds of pre-roasted and Zass.  No sence in roughing too much - gotta
have the coffee.  
 
Gregg T
Near Charlotte, NC
On 6/29/06, rnkyle  wrote: 
I roast PRYS just 15 sec. into 2nd crack in my Drum 
I try to catch it as soon as the smoke turns from stingent to sweet. I have
to react a bit before so I have time to lift the lid and pull the drum and
dump into the cooler. I have done this so many times its become easy for me
to know when to pull the drum. 
RK

10) From: Gregg Talton
I'm very excited about the trip - I can't believe I'm almost 40, from rural
Alabama and have never been camping.... but it's not too late to start.
We'll be about 15 miles from Grandfather Mountian and an hour from the
Biltmore Estate.   Coffee wise, I've decided to take Rawanda Gatare that was
roasted yesterday - and of course some greens to play with while there.
Good coffee and the Blue Ridge parkway - should be a good combination.
Gregg
Near Charlotte... (Belmont)
On 6/30/06, Mark J Bergh  wrote:
<Snip>

11) From: Justin Marquez
On 7/1/06, Gregg Talton  wrote:
<Snip>
Seems like JBM would be the coffee of choice for the Parkway, eh...?
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)


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