[Homeroast] India Ratnagiri Pearl Mountain Peabody - no first crack

Jason Brooks brookswv at gmail.com
Tue Sep 16 15:34:13 CDT 2014


Roasting in a Popper still, peaberries can be a pain. The way they
'compress' into the bottom makes them heat rather quickly. I've had to surf
the temp on a split-wired popper to keep it from running away. Like it much
as long as it doesn't  go deeply into 2nd.

Jason

On Mon, Sep 15, 2014 at 1:09 PM, Brian Kamnetz <bkamnetz at gmail.com> wrote:

> This coffee is nearly gone now, but it has evolved a very pleasing flavor,
> not unlike some of the Ethiopians around their peaks, though not as
> intense.
>
> Brian
>
> On Sun, Aug 31, 2014 at 11:17 AM, Brian Kamnetz <bkamnetz at gmail.com>
> wrote:
>
> > In my most recent order of greens, as part of an 8-pound sampler pack, I
> > received a pound of India Ratnagiri Pearl Mountain Peabody. I roasted it
> > yesterday. It seemed to be heating up pretty fast, so I moved the heat
> gun
> > back a bit, aiming for increase of 10-20 degrees per minute. When I got
> > into the high 300s I backed the heat gun off a bit more and kept very
> > gradually increasing the temp of the bean mass. I usually hit first crack
> > anywhere between 400 and 415 (as I measure the temp), usually ending the
> > roast after 14-15 minutes. But I passed that temp yesterday with no first
> > crack. I ended up a bit over 440 degrees and about 19 minutes, and never
> > did hit first crack. Has anyone else roasted this coffee variety?
> >
> > I probably ended at around full city, though I didn't hear second crack
> > (but my hearing isn't good and I might have missed some snaps). I don't
> > usually roast this dark, and to my taste there is a bit of charred
> flavor.
> > But, that said, the flavors are pleasant enough, and it probably will
> > improve with a few days rest.
> >
> > Brian
> >
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