With regard to smoke during the roast, what is it about certain beans that
really sets them apart? I was roasting the Sulawesi Toraja Rantapao (from
SM's) this evening on the back porch. This bean is tan in color, requires
more beans (volume wise) to make 8oz and smokes like there is no tomorrow
after it hits first crack. I even had my neighbor come over once when I was
roasting this bean to make sure there wasn't a fire. If you roast this bean
into 2nd crack, now you're really into the smoke zone. On my Alp it takes
about 3 minutes after I stop roasting for the smoke to die down (something
I've not seen on any other bean I've roasted thus far).
So, what is it that makes this bean so distinctive in this regard? Is it
moisture content, somebody hit that variety with a "smoke stick" or what?
I'd really like to understand this component better just out of curiosity.
I've roasted a dozen other beans and none of them even come close (smoke
wise) to what this bean pumps out. By the way, this is one heavenly bean,
roasted to 2nd crack and after it has rested 3-4 days. Your thoughts?