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Topic: kona on a behmor (15 msgs / 335 lines)
1) From: Benjamin VerHage
I'm going to try some Kona in my Behmor for the first time and with that, the P5 profile for the first time. Do any of you Behmor (or anyone else for that matter) have any tips or suggestions? I just want to try and limit the possibility of screwing up some relatively pricey beans.
Ben
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2) From: Paul Helbert
15 April 2008, 51F ambient, Kona Kawali Fancy, 227g, Set 1#, P5. 121VAC (116
VAC under load), EOR @ 18 min w/ no 2nd crack whatsoever, (1st crack rolling
@ 16.5 min): Got FC, w/ nice expansion. (Sorry but the notes do not show
final mass).
This was the only time I used P5 for this bean. Usually I start a new bean
with P2 and watch it like a hawk, while taking notes. Then next time I
usually do the same mass on P2 calculated to reduce power ten or twenty
seconds befor the time that 1st occured in the P1 run. I still watch and
take notes. Sometimes I have to add a bit at the end or hit cool early.
Often I cannot hear 2nd through the door with the machine running, so I open
the door for a quick listen, which probably also extends the roast a bit.
I liked that Kona, but have learned that some of the less expensive Panamas
and Columbians suit me just as well, if not better.
Good luck; and let us know how yours turns out.
-- 
Paul Helbert
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3) From: Seth Grandeau
I don't have my logs with me, but I will second Paul's comment that you
should roast on the 1# setting with less than 1# of green coffee.
Otherwise, you may run out of time before reaching the desired roast level.
I've done 2 Kona roasts on P5, with abour 1/2# coffee and settings of 1# and
A.  I then bump up the time to the max, after the roast starts.  This keeps
the 18 minute profile (from setting A), with the max temp continuing until
end-of-roast.  I remember both my roasts going past 20 minutes and ending in
the C+ to FC range.
Sorry I don't have more details.
On Mon, Jul 7, 2008 at 12:03 PM, Paul Helbert 
wrote:
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4) From: Paul
Ben, When I roast Kona, I put 10 oz of beans on the 1 lb, P3 setting,which starts at 18 minutes. I hit start, then increase the time to max. that puts the most time at the higher temp 1/3 end of the roast cycle. I also put 5-6 oz of beans at the 1/2lb P3 setting, hit start, and increase the time to max. I get a niece slower roasting curve that will get up to FC+ near the end. If you want a lighter roast, just hit the cooling button sooner. You won't be disappointed. I also do the same for almost all the beans I roast. Friends, family, and my 2 paying regulars say it's great!
PAUL CARDER
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5) From: Steve Carlson
Do you find that Kona is really worth the 3x price tag?  I've been
experimenting with it, and it is good, but it is not THAT good.  I'm happier
with my Yemens and Ethiopians.   But I could just be botching the roast (I
am relatively new to this).  Any Kona believers are welcome to go to bat for
their beans, and show me the way.
On Mon, Jul 7, 2008 at 6:27 PM, Seth Grandeau  wrote:
<Snip>
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6) From: Benjamin VerHage
I like that idea too, I may try that next time. 
Last night I ended up trying Seth's idea of P5, 1# setting with 8oz of beans. I started roasting at the min time and maxed it out afterwards. Without my notes I'm not sure how long the roast took, but I think it was around 20 minutes or so. I let it go until I heard the first snap of second crack and hit cool. I probably got 10 total snaps of 2nd during cooling. The beans came out looking awesome. Just a nice looking bean and nice color. Can't wait to try it!
I don't know why, but my posts are on a day or more delay. Anyone know what could be causing that? I was subscribed with my gmail acct before, and then I subscribed with my yahoo acct hoping it was a gmail problem. Apparently it's not.
Ben
--- On Mon, 7/7/08, Paul  wrote:
From: Paul 
Subject: Re: [Homeroast] kona on a behmor
To: homeroast
Date: Monday, July 7, 2008, 7:44 PM
Ben, When I roast Kona, I put 10 oz of beans on the 1 lb, P3 setting,which
starts at 18 minutes. I hit start, then increase the time to max. that puts the
most time at the higher temp 1/3 end of the roast cycle. I also put 5-6 oz of
beans at the 1/2lb P3 setting, hit start, and increase the time to max. I get a
niece slower roasting curve that will get up to FC+ near the end. If you want a
lighter roast, just hit the cooling button sooner. You won't be
disappointed. I also do the same for almost all the beans I roast. Friends,
family, and my 2 paying regulars say it's great!
PAUL CARDER
Homeroast mailing list
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7) From: Benjamin VerHage
Personally I have no idea. I'll let you know my opinion after I try it though :) I've never roasted any before so I picked up a pound on my last order to check it out. I was curious what all the hubub is about...
--- On Mon, 7/7/08, Steve Carlson  wrote:
From: Steve Carlson 
Subject: Re: [Homeroast] kona on a behmor
To: homeroast
Date: Monday, July 7, 2008, 10:11 PM
Do you find that Kona is really worth the 3x price tag?  I've been
experimenting with it, and it is good, but it is not THAT good.  I'm
happier
with my Yemens and Ethiopians.   But I could just be botching the roast (I
am relatively new to this).  Any Kona believers are welcome to go to bat for
their beans, and show me the way.
On Mon, Jul 7, 2008 at 6:27 PM, Seth Grandeau  wrote:
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that you
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level.
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1#
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keeps
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121VAC
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show
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I
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twenty
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and
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early.
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I
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bit.
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com<Snip>">http://paul.helbert.googlepages.com/midatlantichomeroaster'sgathering<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com<Snip>
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8) From: Sheila Quinn
That's my feeling, too. I'd much rather have an Ethiopian or a Yemen 
than a Kona, so I'm glad they are reasonably priced.
Sheila
Steve Carlson wrote:
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9) From: Coffee
Personally Kona is one of my favorite coffees. Is it worth 3x the  
price? Yes... All Tom's coffees are very affordable. Even Kona works  
out to less than a dollar a cup. It's all pretty inexpensive when you  
think of it. -- The Gesha will be a bit more though ;-)
-Peter
On Jul 8, 2008, at 9:49 AM, Sheila Quinn wrote:
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10) From: Steve Carlson
That's true.  This is all a bargain.  I am finding these coffees just as
interesting than wine, and they are a mere fraction of the cost.  I don't
know what the Gesha is all about, but I'm sure I'll check that out.
On the extravagance side, I once did have a cup of that kopi luak poop
coffee (aka, crappucino).  It was $15 for a brewed cup at the cafe.  I
actually liked it, but the price is crazy, and it was nowhere nearly as good
as what I'm getting out the roaster.  Of course, it may be a totally
different experience if I got the chance to home-roast it.   Anyone ever try
that?
On Tue, Jul 8, 2008 at 10:23 AM, Coffee  wrote:
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11) From: Seth Grandeau
I love the smooth mellowness of a Kona.  Its completely different from the
sharp, fruitiness of an Ethiopian, for example.  That being said, I love
Ethiopians too (and am still kicking myself for waiting too long to order
another 5 of IMV).
Remember, one reason Kona coffee (and all Hawaiian coffee) costs more,
because they are subject to US labor laws and rates.  A subsistence farmer
in Ethiopia is making a lot less than the US minimum.
So, is it worth 3x as much?  Probably not.  But life has blessed me with the
means to afford both.  And since I enjoy both, I buy both.  It's still
cheaper than grabbing a cup at the local Dunk'n Donuts.
Now a question I really want an answer to is are the big $ geshas really
worth 10 to 20x as much as Kona? :)
On Tue, Jul 8, 2008 at 7:23 AM, Coffee  wrote:
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12) From: Seth Grandeau
I forgot to add that I also have found some Panamas (Las Victorias, for
example) and some Guatumalans that I find very similar to Kona at a much
lower price.  I'll some times play "Is it Kona?" with my wife.  She (and I)
sometimes have trouble telling the difference.
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13) From: raymanowen
"...Panamas and Columbians suit me just as well, if not better."
You could knock me down with a feather. Panamas just as good as ~~?
Panamas taught me how to roast- that there is more to it than just an
arbitrary time or temperature plateau. Stretching out from the speedy
poppers to the Fresh Roast that can be modulated easily for the heat and
cooling duty cycles was a clue that maybe the SC/TO was the way to go.
eBay disabused me of that idea, or, rather the Snippers and their games did-
encouraged by eBay, inc. They and their scummy pals, PayChum, inc., got me
for $15.50 on some vanilla beans, so a cheap and easy education. The
Archimedes Spiral and a stick of that gum for them. HG/DB or BM avoid all
that and probably teach more about roasting.
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
Got Grinder?
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14) From: raymanowen
"A subsistence [coffee] farmer in Ethiopia is making a lot less than the US
minimum."
So, why in Blazes should he stick with the demanding coffee shrubs instead
of the prolific high profit weeds? -ro
On Tue, Jul 8, 2008 at 7:04 PM, Seth Grandeau  wrote:
<Snip>
-- 
"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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15) From: webviking6
I am a huge Kona fan, and before I saw the light and started roasting my 
own coffee, Mountain Thunder Kona was the best coffee I had ever had in 
my life.  But now that I've started roasting my own, I realize that a 
lot of that was because they ship it by Fedex within 24 hours of 
roasting it.  So even on the mainland you are getting coffee that's only 
72 to 96 hours out of the roaster.  And it is spectacular, especially if 
you go for their lighter Vienna roast.
But it costs $35 a pound, and even a Vienna roast is really overkill.
I had a bit of my last shipment of Mountain Thunder Kona lying around 
and thought I'd try it out to see what it's shelf life was like.  It's 
probably about 3 months old, but it's been stored in an air tight jar.  
Yuck, I could barely drink it.
Three months of roasting my own, and I'm completely spoiled, lol.
I've roasted Purple Mountain from Sweet Maria's and while it's very 
good, I don't think it's worth 3 times what a good Ethiopian costs.  I 
love the Horse Harar and Yirga Cheffee.  The Misty Valley was awesome 
too (I'm kicking myself for not ordering more of that).  I also really 
liked the Brasil Poco Fundo Coop and the Yemen Mokha Sana'ani.
Next order will be trying out some of the Central Americans.
raymanowen wrote:
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