[Homeroast] Costa Rica RIP 2009
theotherjo at gmail.com
Mon Jun 21 22:32:13 CDT 2010
Thanks Ed for even more incite. Someday if I ever get to travel to source I
will have a much better understanding of all the processes and steps to
what we are used to seeing just before we roast than you get from reading
books and looking at nice pictures.
On Mon, Jun 21, 2010 at 8:02 PM, Ed Needham <beans at homeroaster.com> wrote:
> Dry processed coffees typically roast with a more uneven appearance than
> washed coffees. The little bits and pieces of remaining parchment and the
> amount of sugar on the outside of the bean, which gets very dark can account
> for this.
> Unripe beans will also roast with a lighter color than those that are ripe.
> If the bean color is way different than the other beans, it's probably an
> unripe that was not milled out at the source.
> Ed Needham
> "to absurdity and beyond!"
> ----- Original Message ----- From: "Brian Kamnetz" <bkamnetz at gmail.com>
> To: "A list to discuss home coffee roasting. There are rules for this
> list,available at http://www.sweetmarias.com/maillistinfo.html" <
> homeroast at lists.sweetmariascoffee.com>
> Sent: Monday, June 21, 2010 11:29 AM
> Subject: [Homeroast] Costa Rica RIP 2009
> I roasted a pound of Costa Rica R.I.P 2009 this morning. I noticed
>> that some beans got dark, and others stayed tan. I roasted it well
>> past first crack, and some of the beans are VERY dark while many
>> others remained light tan.
>> Should I separate the tan beans and roast them further, or separate
>> and throw them away, or just grind and brew them with the dark beans?
>> Thanks for any help.
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