HomeRoast Digest


Topic: Rwanda Gkongoro (31 lines)
1) From: Ken B
Very strange.  Has anyone else noticed that some of these beans turn 
bright pink in the early stages of the roast?  They look fine going in, 
but at about 250-300 degrees, they turn bright pink.  I just recreated 
this on the second batch I roasted.  They turn brown when they are 
supposed to, but it is disconcerting to see bright pink beans in the 
chamber. ;-)
To me, this is a very interesting coffee.  I roasted my first batch to 
FC, and found bittersweet chocolate with a creme brule like caramel 
background in both smell and taste.  Very nice.  There was light fruit 
in the background also, and was fairly heavy bodied, but balanced, and 
crisp without being bright. All in all this is a very nice coffee.  I 
liked it enough I just ordered 5 lb more.  I think at this roast, it 
would make an excellent base for a blend.  I will let ya'll know if I 
hit a blend with it that I like.
So, on the second batch, I decided to shoot for City+ vs. FC.  I think I 
got it.  The idea is to pull forward the fruit and caramel a bit.  I 
just cupped the results, and I cannot tell the difference from my first 
roast, except that it seems sweeter, and bit more balanced.  I will try 
a City on the next roast and see what it does there.
Best Regards,
Ken B
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