HomeRoast Digest


Topic: Oh no, no Kona for Thanksgiving?! > RE: Ethiopian Lekempti > RE: +Good morning (9 msgs / 364 lines)
1) From: miKe mcKoffee
Well in reality my love of Kona actually started about 5 years before making
our first sojourn to Hawaii.  But no, it's not a "slap you in the face"
coffee. Is it worth it? Some find really good Kona worth it's nuances, some
don't. Same type of question goes for many premium priced coffees like
Jamaica Blue Mountain, PRYS, ISH or even Panama Gesha (though it is more a
"wow" versus subtle coffee).
Regardless yesterday morning (started at 6am) did some roasting for
Thanksgiving and the weekend. (Busy last weekend and didn't get to
roasting). Started with half pounder of Panama Gesha, followed by JBM MB
(from SM 11/05 and on the use it or loose it list!) Plus Sulawesi and my
Summer Jam Espresso blend.
Now my current rest ready and being brewed Kowali Kona will likely be gone
tomorrow and normally always keep a Kona roasted and rest ready. But decided
to break my many years pattern since both Gesha & JBM coming up on tap and
will actually go a couple days with NO KONA!!! Oh dear, don't know what will
happen! Just to be safe and avoid too severe withdrawals think I'll roast
some Kona today to be ready for Saturday or Sunday:-) 
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.
<Snip>

2) From: Eddie Dove
miKe,
A few things ...
I remember you writing at one point in time that you usually keep 4 - 5
different coffees roasted and ready for use at any given point in time.
Would you describe the regimen that you use?  About how much coffee do you
run through a rotation in a week.  I'm interested in whatever process you
use for this?
When you you vacuum seal your greens?  When they arrive?  When you have time
and get around to it?
Would you mind describing just what it is you find so inviting and
satisfying about the Konas?  Seriously, what makes the cup for you with the
Kona?  {Feel free to take a poetic license} Do think one roast method is
better than another for the Konas?
Eddie
On 11/21/06, miKe mcKoffee  wrote:
<Snip>

3) From: Sandy Andina
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My local Costco was roasting Kona in-store for nineteen bucks a  
pound--not as good as Tom & Maria's Kowali, of course, but a cut  
above the rest of the stuff they roast in the store, which for  
commercially-roasted stuff would be pretty darn good even at three  
times the price(certainly beats the Blue Moose and the Green Mermaid).
On Nov 21, 2006, at 12:12 PM, miKe mcKoffee wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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My local Costco was roasting =
Kona in-store for nineteen bucks a pound--not as good as Tom & =
Maria's Kowali, of course, but a cut above the rest of the stuff they =
roast in the store, which for commercially-roasted stuff would be pretty =
darn good even at three times the price(certainly beats the Blue Moose =
and the Green Mermaid).
On Nov 21, 2006, at 12:12 PM, miKe =
mcKoffee wrote:
 But decidedto break my many years pattern since both Gesha = & JBM coming up on tap andwill actually = go a couple days with NO KONA!!! Oh dear, don't know what willhappen! Just to be safe and avoid too severe = withdrawals think I'll roast Sandywww.sass-music.com
= = --Apple-Mail-228--1001401294--

4) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Tuesday, November 21, 2006 10:45 AM
<Snip>
<Snip>
<Snip>
different coffees roasted and ready for use at any given point in time.
Would you describe the regimen that you use?  About how much coffee do you
run through a rotation in a week.  I'm interested in whatever process you
use for this? 
<Snip>
I guess you could call it a regimen. Basically I usually roast 'bout once a
week, 3 to 5 1/2# batches all different. Cooled roasts go directly to dome
vac sealed 1.5 pint mason jars. Batch size too big for pint jar and too
small for qt jars. I roast when jars "look like" 3 or 4 days left total all
jars. Usually a Kona, an Indonesian, an African and a Central/South
American. Plus espresso blend targeted for straight shots, roasting as
needed which gets vac frozen after a week or so vac rest. These roasts are
for home use and to make 32g pre-ground vac bags kept frozen for Debi to
take to work. These usually get made somewhere between 5 and 7 days vac
rest.
<Snip>
time and get around to it?
<Snip>
Normally vac bag greens as soon as received. Sometimes a couple days delay.
From experience the max size I make 'em is 2.5# splitting larger purchases
in multiple bags.
<Snip>
satisfying about the Konas?  Seriously, what makes the cup for you with the
Kona?  {Feel free to take a poetic license} Do think one roast method is
better than another for the Konas? 
<Snip>
When Kona is good it's a smooth velvety balanced complete cup with a
sparkling dance, sometimes piney or pinenut or floral or citrusy. I prefer
roasts not too dark OR too light trying for a balance between acidity and
sweet caramelization. The last year or two have been roasting Kona a bit
darker, a bit beyond City+ but still before 2nd, I believe about Light Full
City. And roasts not too long or too short. Too long flattens the roast
while too short leaves it out of balance lacking decent body. For instance
generally speaking I believe a stock HotTop Kona roast tends to be a bit too
long. On the other extreme a stock FR roast too fast!
I wouldn't say one roast "method" is necessarily better. More important is
the roast profile, but certain home roast "appliances" stock may not do so
well bringing out the best in Kona, or many/most other beans either IMO! But
total profile "time" is just part of the profile equation. I've found the
early pre-tanning stage just as important as the start of 1st to end of
roast stage. Too short time before tanning can lead to grassy/green
aftertaste while too long inhibits good caramelization latter on I believe.
I use about 4min drying stage (to my 300f). Then there's the main setup ramp
tanning through browning. It's amazing how varying the ramp rate will alter
the cup, same total roast time. Have done many comparison roasts in the
past. Most Kona I've settled in on about 25f/min ramp tanning to start of
1st. Now I slow it down to 15f/min for a couple min then 10f/min final
~minute and a half my ~445f end of roast usually about 11:30. (which is
about 5f before anticipated 2nd). Unless it's Kona Peaberry then a different
overall faster profile usually about 10 to 10:30min. Cooling target 2min to
125f or less.
I also find Kona tends to like a bit hotter brew, 200f being too low to
bring out the best dance on the palate. Pulling shots for Americanos I
target ~206f HX hump lowering intrashot to ~204f middle through end of shot.
Press pot you want to pre-heat the pot well and pour just off boil. Vac just
seems to do a pretty good job on it's own. Drip, I don't go there! 
Hope this helps more than confuses!
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.

5) From: Eddie Dove
That was excellent and just what I was looking for miKe ... I sincerely
appreciate it.
Thanks,
Eddie
On 11/21/06, miKe mcKoffee  wrote:
<Snip>

6) From: miKe mcKoffee
This is a multi-part message in MIME format.
Kona follow up. Generally speaking I've found Kona to be best 4 to 5 days
rest minimum. Prior to that it oft tends to seem bland or uninspired, then
simply explodes. And often best 7 to 8 days post roast. That's with my vac
jar rest, more exposed to oxygen rest methods I don't have a clue 'cuz I've
always vac rested my coffees. Actually vac stored my pre-roasted purchased
coffees before I started home roasting!
 
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Tuesday, November 21, 2006 4:01 PM
To: homeroast
Subject: Re: Oh no, no Kona for Thanksgiving?! > RE: Ethiopian Lekempti >
RE: +Good morning
That was excellent and just what I was looking for miKe ... I sincerely
appreciate it.
Thanks,
Eddie
On 11/21/06, miKe mcKoffee <  
mcKona> wrote: 
<Snip>
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Tuesday, November 21, 2006 10:45 AM
<Snip>
<Snip>
<Snip>
different coffees roasted and ready for use at any given point in time.
Would you describe the regimen that you use?  About how much coffee do you 
run through a rotation in a week.  I'm interested in whatever process you
use for this?
<Snip>
I guess you could call it a regimen. Basically I usually roast 'bout once a
week, 3 to 5 1/2# batches all different. Cooled roasts go directly to dome 
vac sealed 1.5 pint mason jars. Batch size too big for pint jar and too
small for qt jars. I roast when jars "look like" 3 or 4 days left total all
jars. Usually a Kona, an Indonesian, an African and a Central/South 
American. Plus espresso blend targeted for straight shots, roasting as
needed which gets vac frozen after a week or so vac rest. These roasts are
for home use and to make 32g pre-ground vac bags kept frozen for Debi to 
take to work. These usually get made somewhere between 5 and 7 days vac
rest.
<Snip>
time and get around to it?
<Snip>
Normally vac bag greens as soon as received. Sometimes a couple days delay.
From experience the max size I make 'em is 2.5# splitting larger purchases
in multiple bags.
<Snip>
satisfying about the Konas?  Seriously, what makes the cup for you with the
Kona?  {Feel free to take a poetic license} Do think one roast method is
better than another for the Konas?
<Snip>
When Kona is good it's a smooth velvety balanced complete cup with a 
sparkling dance, sometimes piney or pinenut or floral or citrusy. I prefer
roasts not too dark OR too light trying for a balance between acidity and
sweet caramelization. The last year or two have been roasting Kona a bit 
darker, a bit beyond City+ but still before 2nd, I believe about Light Full
City. And roasts not too long or too short. Too long flattens the roast
while too short leaves it out of balance lacking decent body. For instance 
generally speaking I believe a stock HotTop Kona roast tends to be a bit too
long. On the other extreme a stock FR roast too fast!
I wouldn't say one roast "method" is necessarily better. More important is 
the roast profile, but certain home roast "appliances" stock may not do so
well bringing out the best in Kona, or many/most other beans either IMO! But
total profile "time" is just part of the profile equation. I've found the 
early pre-tanning stage just as important as the start of 1st to end of
roast stage. Too short time before tanning can lead to grassy/green
aftertaste while too long inhibits good caramelization latter on I believe. 
I use about 4min drying stage (to my 300f). Then there's the main setup ramp
tanning through browning. It's amazing how varying the ramp rate will alter
the cup, same total roast time. Have done many comparison roasts in the 
past. Most Kona I've settled in on about 25f/min ramp tanning to start of
1st. Now I slow it down to 15f/min for a couple min then 10f/min final
~minute and a half my ~445f end of roast usually about 11:30. (which is 
about 5f before anticipated 2nd). Unless it's Kona Peaberry then a different
overall faster profile usually about 10 to 10:30min. Cooling target 2min to
125f or less.
I also find Kona tends to like a bit hotter brew, 200f being too low to 
bring out the best dance on the palate. Pulling shots for Americanos I
target ~206f HX hump lowering intrashot to ~204f middle through end of shot.
Press pot you want to pre-heat the pot well and pour just off boil. Vac just
seems to do a pretty good job on it's own. Drip, I don't go there!
Hope this helps more than confuses!
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.

7) From: Eddie Dove
I do and did the exact same thing.  The Djampit had been vac sealed for
about five days and when I loosed the ring, it blew the lid and ring off of
the jar with a POP ... no little pfft.
Eddie
On 11/21/06, miKe mcKoffee  wrote:
<Snip>

8) From: Eddie Dove
And thank you for the rest information.
Eddie
On 11/21/06, Eddie Dove  wrote:
<Snip>

9) From: raymanowen
Me too- the "use it or loose it list!" But my Lose It stock is the smaller
2# packs- my former samples- that have all (except for the Moki's Farm) been
roasted and brewed now.
The "keep time" for green coffee after my receipt is currently 18 months.
About that time, I make it a point to roast and distribute to my friends, if
I have more than a couple pounds roasted. I don't use coffee that fast, so
we still have most of two pounds of Kona Moki's Farm. (Tom would only let 2#
out of the Sweet Maria's Inner Sanctum.)
When I get a super flavor, I tend to hoard and wait for the perfect
occasion. Now that I'm getting better results with the little Capresso with
the chrome dome, the Kona is about to hit the Kitchen Aid Deep Bowl (DB).
None of Sweet Maria's coffees is premium priced, IMHO. They don't come
anywhere near it for all the intense manual work involved in getting it to
us home roasters. It's a Bargain!
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976


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