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Topic: Roasting Kona (Aaron) (3 msgs / 75 lines)
1) From: CoffeeRoastersClub
Aaron,
I also have found that Kona is best with a longer than usual resting 
period.  Also, I do not lower the temp outside what I generally roast 
at with other beans.  However I do roast a bit into 2nd.  Next batch 
I will refrain from doing so and see what I get.
Thanks,
Len
Coffee and Stuff
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2) From: Larry English
Keep in mind that the cooling cycle of your roaster will have a lot to do
with the stopping point of the roast - on my Gene Cafe I need to stop the
roast a little before 2nd to get the right level for me.  Of course, "a
little before" anything is very tricky, like the travel direction to a
stranger "take the last right turn before the Jones' house." But you can
zero in on it.  Tom likes City+ on most Konas but I've not found that to be
optimal for our taste - FC but not beyond works best for us on most Konas (
e.g. Moki's Farm).  It's all a very personal choice, of course ...
Larry
On Jan 13, 2008 10:56 AM, CoffeeRoastersClub 
wrote:
<Snip>

3) From: John Despres
I tend to dump to a vacuum colander at the moment I want to stop the 
roast so I don't over shoot my mark. I use a Gene Cafe and with an 
emergency stop cool the beans at the very moment I deem them to be done. 
They are fully cool in about 45 seconds - the roast stops in about 10 - 
15 seconds of cooling.
John
Larry English wrote:
<Snip>
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John A C Despres
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