HomeRoast Digest


Topic: roasting peaberries (8 msgs / 124 lines)
1) From: Neil Johnson
This is a multi-part message in MIME format.
I'm newish to home roasting and most of my time has been spent roasting
monsooned malabar, sumatra and harrar. All 3 roast differently from what
I've seen: the monsooned beans roast lighter, the harrar a tad uneven,
and the sumatra quite even. Obviously not a real scientific description
but hopefully I'm getting my point across. I just put through a batch of
the Kenyan Gethumbwini Peaberry. Question is: what should I be expecting
from a peaberry as far as colour and eveness of the roast? With the
batch I did, I saw a bean that roasted darker and faster than what I am
used to.

2) From: Sergio Kusevitzky
Neil hi,
 
I do not understand why do you ask. I've learned that the is=
sue is not the color but the taste. If you like it, what is the importance =
of the roasted appearance? 
 
Sergio
----- Original Message ---=
-
From: Neil Johnson 
To: homeroast=
eetmarias.com
Sent: Thursday, November 9, 2006 3:26:31 PM
Subject: +roa=
sting peaberries
I'm newish to home roasting and most of my time ha=
s been spent roasting monsooned malabar, sumatra and harrar. All 3 roast di=
fferently from what I've seen: the monsooned beans roast lighter, the harra=
r a tad uneven, and the sumatra quite even. Obviously not a real scientific=
 description but hopefully I'm getting my point across. I just put through =
a batch of the Kenyan Gethumbwini Peaberry. Question is: what should I be e=
xpecting from a peaberry as far as colour and eveness of the roast? With th=
e batch I did, I saw a bean that roasted darker and faster than what I am u=
sed to.

3) From: Brian Kamnetz
Neil,
I think you have hit the two main exceptions in appearance in the Malabar
and the Harar. I think you will find that most other varieties roast evenly,
and each looks quite a lot like the others.
Brian
On 11/9/06, Neil Johnson  wrote:
<Snip>

4) From: miKe mcKoffee
This is a multi-part message in MIME format.
Peaberries in general tend to roast faster do to their shape and size,
Kenyas in general tend to look darker faster for a given degree of roast.
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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 Neil Johnson
Sent: Thursday, November 09, 2006 5:27 AM
 
 I'm newish to home roasting and most of my time has been spent roasting
monsooned malabar, sumatra and harrar. All 3 roast differently from what
I've seen: the monsooned beans roast lighter, the harrar a tad uneven, and
the sumatra quite even. Obviously not a real scientific description but
hopefully I'm getting my point across. I just put through a batch of the
Kenyan Gethumbwini Peaberry. Question is: what should I be expecting from a
peaberry as far as colour and eveness of the roast? With the batch I did, I
saw a bean that roasted darker and faster than what I am used to.

5) From: Tom Ogren
MiKe McKoffee wrote "Kenyas in general tend to look darker faster for a
given degree of roast". The Gethumbwini Peaberry certainly fits the
conditions MiKe describes. Also...Sumatras tend to appear lighter than most
other beans at a given roast level.
Neil, How do you roast (what apparatus are you using)? Our advice toward
roasting any particular bean should take into account the method you use to
roast the beans.
TO in VA
On 11/9/06, miKe mcKoffee  wrote:
<Snip>

6) From: Scot Murphy
On Nov 9, 2006, at 7:26 AM, Neil Johnson wrote:
<Snip>
Keep in mind, too, that peaberries might not crack the same way. That  
is, you may not get a pronounced first crack--a couple of pops here  
and there but not the continuous cracking you're used to. You might  
end up waiting for first crack for so long you end up hearing second  
crack, in fact. So your best bet with peaberries is to go by smell,  
not sound.
Scot "answering a different question than asked" Murphy

7) From: RK
<Snip>
Great answer Scot, I will agree with you, Peaberrys do not have a pronounced 
first crack and for those new to roasting it may very well be missed. like 
the early outriggers regular beans and waiting for the real firworks , 
except they never come, and bam your into 2nd before you know it.
RK

8) From: Bob
Have roasted about 30# of Kenya Geth Peaberries in my RK and have only heard 
1st crack by listening VERY carefully. Literally 4-5 quiet snaps and nothing 
else. Think I would be lost without 1st as a waypoint in my roasts.
Thanks Ron for the answer on the airflow.


HomeRoast Digest