Tanzanian Peaberry

[Kayak_Rat]

I purchased a pound of this last night at the local shop. Roasted a little last night just past first crack. It looks a little weak, but I am letting them rest for a day and going to try them this weekend.

Any thoughts/opinions on this blend and roasting it?

[Mister Moo]

I am ashamed to say my thoughts on roasting profiles still, invariably, begin with Tom's notes at Sweet Marias. That guy has written some many and wise advices on bean/profile.

BUT! I went on a tanz bender about a year or so back - loved it darker than most beans - nursed into an active, but not oily, second crack and cooled quickly it shows deep and rich. Small beans can burn fast - take it easy into 2nd.

[Kayak_Rat]

That will be my task for tonight then. I believe Tom recommended a french to full city if I remember right. I will do a bit longer tonight then. Thanks for the input Mr. M.

[catfishm2]

This is one of my favorites. I did the same thing in the beginning by not taking the roast far enough. After taking it just barely past second crack, it made for a much better cup.

[DonJefe]

Fantastic bean! Personally, I haven't found any coffee that I have enjoyed roasted to 1st crack or just past 1st crack.

[Kayak_Rat]

Went ahead and brewed a pot of the bean(underroasted) so I can get a good starting point to compare to. Very good tasting brew, a little light, but not unenjoyable. This may become one of my favorite blends. I purchased a pound of these beans so I will be able to master the blend hopefully.

[Swarth]

I love Tanzanian Peaberry and had some today. I roasted it just a minute past 1st crack. I think the more you try beans at different roasts the more you can appreciate the differences. After years of drinking nothing but French Roast I can only tolerate so much "roast" flavor any more. It is really a matter of training your pallette and then honing in on what your individual tastes are. Most specialty beans are not often going to reveal much character past 2nd crack as those unique oils are burned off. The trick is to stop the roast right before that happens.

[Kayak_Rat]

Re-roasted some of the Peaberry today. Went to the middle of the second crack. They look better and are starting to have a great smell.

I also roasted some of the Yigarchefe. I took it to the beginning of the second crack. Any thoughts opinions on this?

[mikey202]

Originally Posted by Kayak_Rat

Re-roasted some of the Peaberry today. Went to the middle of the second crack. They look better and are starting to have a great smell.

I also roasted some of the Yigarchefe. I took it to the beginning of the second crack. Any thoughts opinions on this?

you said Peaberry...heehee.

[Mister Moo]

Originally Posted by Kayak_Rat

...the Yigarchefe. I took it to the beginning of the second crack. Any thoughts opinions on this?

For the May Day 2006 Yirg pass I took mine to the early beginning of 2nd/c; it had an aroma that worked it's way through double plastic bags and made me want to faint; unfortunately, the taste was NOWHERE equal to the aroma of the ground beans. Yirg perfect flavor is the tough nut to crack.

Whodat, for my money, is the yirg master. His sample to me was perfect/classic in the cup.

[opus]

Originally Posted by Kayak_Rat

Re-roasted some of the Peaberry today. Went to the middle of the second crack. They look better and are starting to have a great smell.

I also roasted some of the Yigarchefe. I took it to the beginning of the second crack. Any thoughts opinions on this?

Never tried any Yigarchefe, but Yirgachefe can be good if you can find that sweet spot in the roasting process. I like the Tanzanian peaberry, but it can be a very mild flavor.

[Nooner]

just took some right to the end of second crack

had the water started, ground and brewed w/i about 15 minutes of dumping it outta the iRoast.

Hazelnut - almost tasted like it was flavored coffee! The Hazelnut was that pronounced!

[Smokey Bob]

Tanz Peaberry is a wonderful bean.

I recommend taking it to a full city roast.

Robert