Kona Roasting Madness

[opus]

Originally Posted by ferdelance

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.

Musta been Dan's roast.

[opus]

Originally Posted by Bigwaved

Mr. M'oo roast...

I just knew you would appreciate that one.

[Bigwaved]

Okay after further research, my tastebuds tasted "good". So my description of my cup 'o joe was that is tasted good.

[ferdelance]

Originally Posted by Bigwaved

Okay after further research, my tastebuds tasted "good". So my description of my cup 'o joe was that is tasted good.

and that is the most important thing to anyone, how the coffee tastes to them.

[CigarGal]

We had the last bit of Kona that I roasted on Sunday this morning and the consensus is that it is even better...so the roasted beans need to sit 2-3 days in our HO.

[Mister Moo]

I never thought B'wave Dave would gang up on me with The Human TorchXOX - never saw it coming. Totally blindsided... I hope Ferdelance, CigarGal and others steeped with humanity are not put off by this roaster thuggery and scorcher-gansta behavior. You wicked, wicked children.

As some will always cast their mean little stones, I am (as usual) taking the high road and standing by my original proposition - public disclosure of three roast profiles and honest evaluations in the cup. I will continue the march and the good fight for honesty, integrity, properly roasted Kona and the American Way.

[dyj48]

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 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).

I would have to agree, I just got the new ten pounds sent to me that my mother received from another source and it looks very poorly milled with much crud and older, and bad beans....I think the first batch I sent out was definitely at the top level. My sister just came over and looked at the little I got left (she picked Kona for many years...says it was backbreaking work) that I sent folks and said they were definitely premium beans while the new ones I got are just what they generally send out and not what they keep for themselves.....

Anyway, I'm going to roast more and really try to taste the flavors that Dan reports right after or a little after first crack again.

[Mister Moo]

Originally Posted by dyj48

... I'm going to roast more and really try to taste the flavors that Dan reports right after or a little after first crack again.

D - I have referred to roasts of SmithFarms beans from last season and the season before. I reserve judgment on the best profile for your Kona bomb 'til I've tried at least three profiles.

It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..

[Bigwaved]

Originally Posted by Mister MaDuroo

D - I have referred to roasts of SmithFarms beans from last season and the season before. I reserve judgment on the best profile for your Kona bomb 'til I've tried at least three profiles.

It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..

[SIZE=1]You bet your bopper!

[SIZE=2]You will submit.[/SIZE]
[/SIZE]

[opus]

Originally Posted by Mister MaDuroo

D - I have referred to roasts of SmithFarms beans from last season and the season before. I reserve judgment on the best profile for your Kona bomb 'til I've tried at least three profiles.

It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..

Do I detect a chink in the armor? Where's my lance!

[Mister Moo]

Originally Posted by opusxox

Where's my lance!

OK, Captain Crunch. You, your boy-toy Lance and your little shadow B'waveDave should spend more time roasting, tasting and developing your skills before you come back here trying to rough me up and frighten the children. I've met tougher customers than you weenies at the Thursday Night Bingo down at the Legion Hall.

You all are nothing but 2nd tier Galaga wannabees, 'cept he doesn't burn his beans.

[dyj48]

Originally Posted by Mister MaDuroo

D -
It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..

OMG!!!!!!!!!

[dyj48]

My sister tells me that there are at least four grades of Kona coffee. Much of the grade is based on size and quality of beans.

The first grade: Prime: ok, but has size variation and a larger percentage of junk beans..

The second grade: Number 1: normal beans with some variation but less junk beans

The third grade: Fancy: Premium, good uniformity and less junk beans...

The fourth grade: Extra Fancy: has the biggest sizes, extremely uniform, beautiful looking beans with very few problem beans

According to my sister, what I sent out to foks was extra fancy, the best Kona beans.

So ENJOY!!!

[Bigwaved]

Davis,

Thanks for the extra fancy beans! They are really tasty.

[Mister Moo]

Originally Posted by dyj48

OMG!!!!!!!!!

You only egg them on.

The grade really showed on these beans, Davis. These were certainly the amongt the most select green beans, Kona or otherwise.

60-hours post roast:
About the same - medium body and mildly nutty. The flavor is good - neither bad nor stunning. I feel like I missed the sweet spot by 15 or 20 yards.

I'm going with the full, unlimited hang-out on the next two batches, which will run back to back for comparison; (1) 2nd smoke (not wisps) preceeding the second crack and (2) post first crack, lighter than city, no wisps of smoke - a minute or so post 1st crack.