Kona Roasting Madness

[Mister Moo]

Originally Posted by dyj48

Ok, ok, ok.... ...maybe I can sell about half or ten pounds at cost plus postage....(1 pound packs) so more folks can have a try at this stuff....what do you think?

Maybe we'll agree on some roasting profile(s) by then. You know - as everyone comes around to my point of view. Except maybe Skip von Feuerkonablitzen.

[Bigwaved]

Originally Posted by Mister MaDuroo

Maybe we'll agree on some roasting profile(s) by then. You know - as everyone comes around to my point of view. Except maybe Skip von Feuerkonablitzen.

I will have to go with Skip on this on, Cheshire.

[Mister Moo]

Originally Posted by Bigwaved

I will have to go with Skip on this on, Cheshire.

On which issue? Incineration of Kona or on my being a "pompous..........self annointed...........ancient.......". Etc. etc.

Or both?!

[Bigwaved]

Originally Posted by Mister MaDuroo

On which issue? Incineration of Kona or on my being a "pompous..........self annointed...........ancient.......". Etc. etc.

Or both?!

If I plead the 5th, will you then know my answer, oh man of coffee mountain tops?


Cheshire back!

[opus]

Originally Posted by Mister MaDuroo

On which issue? Incineration of Kona or on my being a "pompous..........self annointed...........ancient.......". Etc. etc.

Or both?!

It was just a joke, You are getting sensitive as well as crotchety in your advanced state of biological decay. I don't think just before second crack qualifies as incineration, afterall, you are the one that won't disconnect his stir crazy heating element, just like to show off your impressive amperage drain. Rushing those poor little beans to an untimely demise.

I do respect your knowledge and will try your just to the finish of first crack method. I have to pee too much after drinking 17 cups to get my caffeine!

[Mister Moo]

Originally Posted by opusxox

It was just a joke, You are getting sensitive as well as crotchety in your advanced state of biological decay. I don't think just before second crack qualifies as incineration, afterall, you are the one that won't disconnect his stir crazy heating element, just like to show off your impressive amperage drain. Rushing those poor little beans to an untimely demise.

I do respect your knowledge and will try your just to the finish of first crack method. I have to pee too much after drinking 17 cups to get my caffeine!

Dang it, Skip - if you call me sensitive, crotchety and fossil like again I'm gonna come down there and pull the drainplug on the SS Grouper Grabber. I mean, I would if my back, eyesight and kidneys were in good enuff shape to make the drive. And then I'm... and then... Sorry. What was the question?

[Bigwaved]

Originally Posted by Mister MaDuroo

Dang it, Skip - if you call me sensitive, crotchety and fossil like again I'm gonna come down there and pull the drainplug on the SS Grouper Grabber. I mean, I would if my back, eyesight and kidneys were in good enuff shape to make the drive. And then I'm... and then... Sorry. What was the question?

To be or not to be...

[Mister Moo]

36-hours post roast.
No great change from yesterday.
Next report in 24-hours. Can you stand the wait?

I suspect slightly more body and nuttiness in a shorter roast cycle yet, I am fearful of the claims made by the incinerators and their smoldering lackies - you know who you are. This is nerve wracking.

I am fearful. This is probly some new variety of Kona, genetically engineered, perhaps, for dark roast?

[ferdelance]

I have seen this question concerning many varieties of Coffee, "which roast is the correct one" the answer is the one you like the best. Kona is however a very delicate bean, much more than other island coffee's and IMHO, the best flavors are picked up in a city roast, it will be brighter the shorter time you roast it, the longer you roast it the more you will burn off those acids that give it that bright flavor, and some who do not like the brightnesss will take it a bit darker in search of more body. the darker you roast a kona, the more esaily it is to hide it's bad attributes as there is a lot of poorly milled Kona. so you have to know where you get it from is reliable. (not an ad, but Russ here at CBC, lived in Kuaui for 5 years and knows the Hiawawian coffee market quiet well, and we carry some a good assortment of island coffees).

[opus]

Originally Posted by ferdelance

I have seen this question concerning many varieties of Coffee, "which roast is the correct one" the answer is the one you like the best. Kona is however a very delicate bean, much more than other island coffee's and [SIZE="3"]IMHO, the best flavors are picked up in a city roast[/SIZE], it will be brighter the shorter time you roast it, the longer you roast it the more you will burn off those acids that give it that bright flavor, and some who do not like the brightnesss will take it a bit darker in search of more body. the darker you roast a kona, the more esaily it is to hide it's bad attributes as there is a lot of poorly milled Kona. so you have to know where you get it from is reliable. (not an ad, but Russ here at CBC, lived in Kuaui for 5 years and knows the Hiawawian coffee market quiet well, and we carry some a good assortment of island coffees).

Yeppers!

[Bigwaved]

The first grind was 48 hours post roast. The second was at 72. Not much changed. The concensus at our house was that stopping the roast right at/before the second crack was hit. Plenty of kona flavor. No good words come to mind on describing the taste. Can coffee taste creamy without cream?

[Mister Moo]

Originally Posted by ferdelance

... the longer you roast it the more you will burn off those acids that give it that bright flavor...

Finally - someone, and a professional to boot, who makes some sense around this thread (besides me).


("Yeppers." my azzozole. Dreaming.)

[opus]

Originally Posted by Mister MaDuroo

Finally - someone, and a professional to boot, who makes some sense around this thread (besides me).


("Yeppers." my azzozole. Dreaming.)

Didn't you have your spectacles on? He wrote city roast. He is talking about going beyond that point, not about turning on the roaster.


Roast Names
Here is Sweet Maria's list of roast names from lightest to darkest:
1//2. MisterMaDuroo roast
Very green in color with a distinct vegetal taste. Reminiscent of fresh grass and meconium.
1. Light Cinnamon
Very light brown, dry , tastes like toasted grain with distinct sour tones, baked, bready
2. Cinnamon
Light brown and dry, still toasted grain with distinct sour acidy tones
3. New England
Moderate light brown , still sour but not bready, the norm for cheap Eastern U.S. coffee
4. American or Light
Medium light brown, the traditional norm for the Eastern U.S .
5.[SIZE="3"] City, or Medium [/SIZE]
Medium brown, the norm for most of the Western US, good to taste varietal character of a bean.
6. Full City
Medium dark brown with some slight oily drops, good for varietal character with a little bittersweet.
7. Light French, or Espresso
Moderate dark brown with oily drops, light surface oil, more bittersweet, caramelly flavor, acidity muted.
8. French
Dark brown oily, shiny with oil, also popular for espresso; burned undertones, acidity diminished
9. Italian or Dark French
Very dark brown very shiny, burned tones become more distinct, acidity almost gone.
10. Spanish
Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.


I actually prefer lighter than city roast for Kona. I guess I will say this again: mid way between first and second crack, to just before second crack is where I like to be.

[Bigwaved]

Mr. M'oo roast...

[ferdelance]

Originally Posted by Bigwaved

Can coffee taste creamy without cream?

of course it can, if that is what you taste, someone else may call it differently, but with describing coffee's any word can be used if that is what you taste buds taste. is it creamy as in a buttery taste or as in a floral taste? that by the way is a rhetorical question, as you can only answer that.
i have even seen a professional cupper use the term "saurkraut aftertaste" now i tatsed the same cofffee and i didn't taste that, to me is was more grassy.