coffee forum, ?????, ?????, fresh coffee beans and tea house

[sugilun - Tony]

Friend of mine gave me a packet of Kenya peaberry the other day. I roasted it last week. I stopped the roast 30secs after the Second Crack. I let it degases for 3 days and then try them.

When i tried it on the 3rd day, it was too aggressive to drink. Very very high in acidity (For me it is nearly undrinkable, very sour). Then, I let it degas for an other 10days (cos I was too busy last week, I didn't have time to make coffee at home, that's y I left it for that long). Anyway, I tried it yesterday, it tasted supre~~~~This time it tasted smooth, still very high in acidity (but very bright, gentle and smooth, in other words not sour at all), very sweet, strong body and spicy with a really gd aroma (but I can't tell what the aroma is like, maybe orange (not sure)?). It lingers for quite a while after swallowing. The thing that impress me is the "berry / cherry" flavour. It tasted very very berry after 13days. I reckon the berry taste starts develop after 7 days. Than I come up with an assumsion, I'll let this bean sit for at least 10days after roast be4 I cup it.

Highly recommonad this bean to everyone~~~Very very damn gd bean. I reckon I won't blend this bean as it tastes very well on its own.

Tony

[nelf]

Kenya peaberry is really good indeed.. but from personal experience..most Kenyans is way too bright for SO espresso (the peaberry even more so).. but at the same time it is really really rewarding if you got it right.. a wine-like espresso..

this is how I usually do it..

"slow" roast.. make sure you bring up it to 150C for the roaster and the bean very slowly.. lowering the moisture content and preheating bean correctly.. I will roast mine to FC+++(just a tad below vienna...)

I mix it with something with more body and crema.. it won't kill the kenya's (I think there's no bean can out-muscle a kenyans when mixed together) but instead I try to make it like a more jammy version of the same flavor profile .. my Kenya blend is 40% Kenya keekoka(or any bright Kenyans you can get hold of), 30% Australian Mountain Top FC+ (or what you use normally for base), 20% Moka Isimali FC (chocolaty flavor) ,and 10% Brazil Formosa FC (for punch and crema)..

I only rest mine for 3 days.. yeh.. it's pretty acidic when too fresh.. but I found out that Kenyans will develop in the bag rapidly given the moisture content is really low...

this blend is really good.. a berry-wine like flavor but without the acidity.. and loathes of crema.. try it out sometimes..
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[sugilun - Tony]

Hey nelf, Which mountain top are u using? Bin35 or Bin549?

[nelf]

I am using bin 431.. got it from sweet marias... i wanna try the bin 35 as well..
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[sugilun - Tony]

To be more specific, the kenya peaberry I have is :Kenya dorman AB peaberry.

Just wondering, can some of the pro-roaster give some suggestion for me to improve the roast of this bean?

Many thanks,

Tony

[nelf]

well I am no pro-roaster... there are many people here who knows about roast much more than me....

if you have a question regarding roasting technique.. ask Master Shing.
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[sugilun - Tony]

Hey nelf, I'm not saying I only listen to pro~~
What I mean is I want everyone to share their experience together. To be hornest, I just started roasting couple months ago. So there is still a lon long way for me to learn. But roasting is fun cos everyone do stuff differently.

Tony

[nelf]

the problem of my technique is I am stuck with a air-roaster.. so I don't know much using a bigger machine..and based on the limitation of the air-roaster.. I struggle with my espresso blends all the time..

what kind of roaster are you using?
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[neohk]

[sugilun - Tony]

nelf: I'm using IMex cr-100. It is a very small roaster (like a pop corn machine). I prefer post-blend instead of pre-blend, if u use air bed roaster.

[shing]

[nelf]

yeh right master shing..


btw.. I am using a cr-120..

limitations? no controls over power or profile.., no radian heat.. dark roast can be a bit under roast.. suffer with beans with high moisture content.
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[sugilun - Tony]

Shing: I found there is not much temp control about this machine. I actually inserted a temp probe to measure the bean temp during roasting. I found that the only way to control the temp is to open the lid (let say for 4:30 mins) and than close the lid to ramp the temp up. from my point of view, IMex is a time control machine. Not very gd. Shing, any advice to improve the roast from this machine?

nelf: If u find the machine is not hot enough, u can use aluminium foil to cover part of the air exit. This can force hot air back to the chamber. Bearing in mind, don't cover the whole exit.

[nelf]