HomeRoast Digest


Topic: Kenya (3 msgs / 54 lines)
1) From: sho2go
I recently posted about some dissatisfaction about the Karumundi I have been
trying to roast and drink, without success.There were several excellent
suggestions, most of which I have incorporated into my preparations.  I am
roasting with a HWP, and can slow it a little with the cool button.  This
enables a slower roast, now at 10 min. , into a rolling 2nd crack, but still
without oil showing.  I have been using a Yama; has anyone measured the
water temp. at the top while its bubbling below?  I did; it doesn't go much
over 180 F and perhaps that was one of the problems.  So back to a Melitta
drip; using 205 F water; now suddenly the Kenya is a pleasure.  Good thing I
didn't give all mine away; verrrrry smooth and tasty.
Mike
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Rick Farris
Mike wrote:
<Snip>
That's my experience also, Mike.  I don't like Kenya unless the extraction
is done at the highest temperature I can sustain.
-- Rick
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Les & Becky
Mike,
I was about to suggest that the Karumundi just wasn't your coffee!  I
personally like it as a Cappuccino!  If I have some of Alchemist John's Goat
milk to froth, it really brings out the complexity of the bean without it
blowing you away with high notes.
It really brings out the chocolate notes.  I have been profiling it and
ramping up to a 40 sec. duration of second crack in 12:30.
Les


HomeRoast Digest