HomeRoast Digest


Topic: Roasting Kona (2 msgs / 50 lines)
1) From: CoffeeRoastersClub
Hello.  I want to ask a question to you all who have roasted Kona.  I 
usually stop at about 5 seconds into 2nd crack.  What is your 
experience on the best roast for Kona?
Len
Coffee and Stuff
mmm ... Smell the Coffee!http://www.CoffeeRoastersClub.comhttp://stores.ebay.com/CoffeeRoastersClub
Get your BLOG now at CaffeBLOG.com!http://www.JavaChatter.comuserid:  len-crc">http://www.CaffeBLOG.comContact me on JavaChatter:http://www.JavaChatter.comuserid:  len-crc
Free Download JavaChatter:http://www.javachatter.com/javachatterIM.zip

2) From: Aaron
Len that seems to be the sweet spot there.  I have also stopped a bit 
after first crack stopped and it hasn't reached second yet.  Kona is a 
coffee that can take sometimes 8 or 9 days to fully develop the flavor 
one loves about it.
Thing you do have to be careful about is under roasting it or not 
following through with a 'finishing heat' can leave a bit of a grassy taste.
Tom recommends roasting kona's generally at lower temps because it's a 
lower altitude bean however in my experiences I have found that I tend 
to get a bit better roast out of it, roasting it like any other normal 
coffee and not starting out slower.....   that's just me though.  Im 
sure mike can give you some better help there, he seems to know more 
about kona's than most on the list.
Aaron


HomeRoast Digest