Posted Wed Dec 18, 2002, 9:50am Subject: kona peaberry
been roasting for a few years useing a precision every things been fine first crack about 395 deg dump at 425 or so,now comes kona first crack about 375, dump at 400,the beans are real small,whats up? gene
deCadmus Senior Member Joined: 19 Dec 2001 Posts: 41 Location: Vermont Expertise: I live coffee
Espresso: in flux Grinder: in flux Vac Pot: eSantos Drip: Bunn, Melitta, Zoji Roaster: HotTop
Posted Thu Dec 19, 2002, 12:32pm Subject: Re: kona peaberry
GENE Said:
been roasting for a few years useing a precision every things been fine first crack about 395 deg dump at 425 or so,now comes kona first crack about 375, dump at 400,the beans are real small,whats up? gene
Peaberry coffees are typically smaller than flatbean coffees, and rounder. These characteristics each play a role in skewing a roast cycle.
The smaller bean has less volume, and will thus require less applied heat to reach a target temperature than a typical flatbean. At the same time, the rounder shape exposes less surface area than a flatbean, which slows the absorption of heat somewhat. A *very* good thing... if were not for the difference in the volume/surface area ratio, we'd have to mess around quite a lot with roast temperatures or airflow so as to not accidentally incinerate these lovely beans.
The net effect, in my experience, is that all else being equal [bean density, moisture, roast temperature, airflow, etc.] peaberry coffees will require slightly less time to achieve first crack; less still to achieve second.
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