From: "Juan Bustillo"
I routinely, as in always on hand, roast Kona for my 'Road Warrior' white
chocolate Kona mochas, also for occasional shots. I mélange roast two
batches: one full city just before 2nd crack - 440°f bean mass - BB profiled
11min, the second batch Vienna early 2nd crack - 460°f bean mass - BB
profiled 13min (very patchy oil, not a sheen, med-dark brown.)
Good luck and happy cupping!
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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