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Topic: Roasting Nicaragua Pacamara Peaberry (2 msgs / 39 lines)
1) From: Coffee
Yesterday I roasted a half-pound of the Nicaragua Pacamara Peaberry. I  
aimed for a City roast. Since it's such a large bean, I guessed (just  
a guess -- seemed reasonable) that I should apply heat slowly so it  
heats up evenly. I set the pre-heated Gene Cafe to 300 for the first 5  
minutes. Then up to 390 for another 5 minutes, then up to 455 til end  
of roast. First crack started at 14.8 minutes and I ended the roast  
two minutes later at 16.8 minutes. First crack was finishing up as I  
hit cool. I cooled in the roaster which means it coasted a little.
Two odd things about this bean. 1. First crack was remarkably quiet.  
2. They are huge!!
-Peter
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2) From: Vicki Smith
Yes, the Pacamara Peaberry sure is huge. When grinding it in my Rocky, 
it gets, urmmm, stuck, and I have to jiggle the grinder a bit and poke 
around to get it to start up again.
The slow and gradual warmup you describe might make the first crack less 
explosive sounding.
vicki
Coffee wrote:
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