HomeRoast Digest


Topic: PRYS & Chaff (5 msgs / 97 lines)
1) From: R.N.Kyle
The new PRYS that Tom is offering, roast with very little chaff, I feel =
that Charley most likely hit the nail on the head this is very nice and =
the processing was meticulous. This is a really good coffee a balanced =
cup, I love it. I hope to order more, before it runs out.
Ron Kyle
Anderson SC
rnkyle

2) From: Ben Treichel
Has anybody noticed the amount of chaff that PRYS generates? I'm using 
Randy R's not PRYS to get my 4 oz FR dialed in. The 3 roasts that I've 
used these beans for they don't seem like they generate the right amount 
of chaff. Maybe only 40% of what I'm used to seeing.
Is this a bean characteristic, or because of processing method??
Ben
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3) From: Oaxaca Charlie
--- Ben Treichel  wrote:
<Snip>
 I just roasted some yesterday. It's only partly a bean
charasteristic in that it's a "long bean" typica which, all
processing factors being equal, will hold less chaff than the
more rounded and concave Bourbons and Caturras. The main reason,
though, is that it's cleaned extra nice with very modern
machinery that's been set to slightly polish the beans for the
fussy highend market it's going to. That's done after the beans
have been very carefully graded as to size, which is why you
don't find broken ones. I haven't been to their dry mill, just
an educated guess. Some importers run beans through an extra
cleaning and grading process and so it could have happened on
the mainland.
Charlie
<Snip>
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4) From: Oaxaca Charlie
Woops, I just reread your poast after sending a reply that might
not make much sense, and after deleting my reply (sigh)
Ok, you're finding much less chaff in non SM ,brand"X" PRYS than
you're used to getting in Tom's? I don't find Tom's PRYS very
chaffy, myself, but another reason that the same bean might have
even less could just possibly be that it's been kicking around
long enough to have some just rubbed off.(?)
 Charlie - undercaffeinated today
--- Ben Treichel  wrote:
<Snip>
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5) From: Ben Treichel
Oaxaca Charlie wrote:
<Snip>
Well, I havn't roasted any of Tom's. I got to taste the good stuff from 
the coffee exchange with Ron. So all I can say is that is seems alot 
less chaff'y than other Centrals. So, your reply did make some sense.
<Snip>


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