darkman Senior Member Joined: 5 Oct 2010 Posts: 32 Location: mi Expertise: I love coffee
Espresso: cuisinart em-200 Grinder: baratza vario Vac Pot: bodum french press Drip: bunn ht Roaster: freshroast sr500
Posted Wed Jan 5, 2011, 4:28pm Subject: Re: KONA - Mediocre Taste - how do you know if it's technique or beans
No problem, glad to help in any way. I too am fairly new to roasting. I can't say i've had a BAD roast yet, but I've definitely had some turn out better than others. This was my second time roasting Kona, and I think next time i may even roast it a little lighter just to compare tastewise. All in all i'm happy with the kona beans i recieved, they are very nice looking, and require little culling. However, tastewise, i still like blue mountain better. I also recently had some really good etiopian harrar from SM's that i like a little better too!
steamer Senior Member Joined: 11 Feb 2005 Posts: 849 Location: socal Expertise: I live coffee
Espresso: Gaggia Classic and Espresso Grinder: Baratza Vario-w and Virtuoso Vac Pot: Krubs Moka Brew Drip: TechV, and many more Roaster: Hottop, IRoast2,...
Posted Thu Jan 6, 2011, 9:58am Subject: Re: KONA - Mediocre Taste - how do you know if it's technique or beans
He mentioned Kauai, not Maui. I have never had a decent roast from Kauai. The coffees last year from Maui Grown Green Coffee (Kannapali) http://www.mauigrowngreencoffee.com/ were excellent. Hawaiian coffees are all different and each has its own merits:
I have about 5 pounds of Kannapali every year. I had some #13 beans, not to impressed but the Moka #16 were just perfect. I had talked to Kimo years ago when he first started the rebuild of the land. I had coffee from the orginal farm sent to me over twenty years ago. It is nice to have it all back. Ya need to work a deal again for some of the #16 beans.
7 minutes from start of first crack until finish is a loooonnngg finish. I would expect flat, (and wonder what the heater temp was doing in all that time). 8 minutes to first crack is a modest pace for air roasting. I would suggest you try finish times around 4 minutes, with a total range of 3-5 minutes. Adjust heat according to roast degree you want to achieve. 3 minute finish for bright and snappy, towards 5 minutes tones down to flat.
krivera1 Senior Member Joined: 21 Sep 2011 Posts: 15 Location: El Paso Expertise: I live coffee
Espresso: Jura F9, Nuova Simonelli... Grinder: Mahlkonig K30 Vario WCT Roaster: Gene Cafe
Posted Fri Mar 29, 2013, 9:42pm Subject: Re: KONA - Mediocre Taste - how do you know if it's technique or beans
I've been roasting the Maui Mokka 14 for several months now. It is a very dense bean (these little gems are very heavy). Extending the roast at a slightly lower temp will ensure heat penetration. The density of these beans really require an extended resting period - a week is what we've come to expect. If you don't rest them long enough you'll get a little harshness - they should be completely smooth tasting. A slightly lighter roast will bring out the tropical flavor and expose the special nature of these beans.
Posted Wed Apr 10, 2013, 7:02am Subject: Re: KONA - Mediocre Taste - how do you know if it's technique or beans
Be careful in evaluating your own as well as others' online pictures of roast coffee. I have a fairly good nonprofessional digital camera with several preset choices for white balance as well as custom programmed white balance (Canon Powershot SD790IS) and I can never get an accurate picture of my roast beans under any lighting conditions in terms of color temperature (red-yellow-neutral-blue) (hue) and darkness/brightness. Add to that the adjustment of someone else's computer's display screen and there is very little reliable information coming through except possibly for uniformity of appearance and the presence or absence of oil spots on the surfaces of beans.
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