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by Paul W Smith on October 9, 2022
Roasted over open flame campfire using a vintage wire mesh screen popcorn popper. Used maple hardwood for flames and coals. Cooked batches consisting of 1/4 - 1/3 cup of beans. Roasted in Fall 2022 in far northeastern Vermont cool temperature (40-50 degrees) so cooling the beans was easy.
Lots of chaff. Have to blow chaff out of popper to keep from igniting it.
During roasting sometimes had odd odor until beans had turned light-medium tan (prior to first crack). After roasting, it took longer to degass and provide good coffee aroma.
Not difficult to roast, but not the easiest to obtain a consisent color at each stage (especially when compared to Kona Peaberry)
After first crack, the beans were dark brown to dark chocolate colored. First cracking took 20 - 25 seconds to complete.
One of my goals was to have the small batches reach the stages as uniformy as possible. This was done with care to attempt uniform repeatability of differing roasts.
Significant degassing period before the fast second cracking. After second crack, the beans can be dark chocolate to light black to dark black colored. All beans were shiney from oil expulsion.
Same roasting conditions for six varieties of beans. They all behave differently. I roasted Kona Peaberry, Kona Extra Fancy, Kona Purple Mtn, Bali Kintamani, Haitian Blue, and Ethiopian Misty Mountain.
Of the 6, this one was ranked 5th is roasting ease and consistency. The listing above is from easiest and most consistent to most variable and difficult. Chaff, consistency of the batch to behave uniformly, and ignition gassing are primary concerns.
If you desire dark and beyond roasts, this one is simple... go beyond second cracking without igniting it, you can easily make lumps of greasy coal beans.
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by Paul W Smith on October 9, 2022
Roasted over open flame campfire using a vintage wire mesh screen popcorn popper. Used maple hardwood for flames and coals. Cooked batches consisting of 1/4 - 1/3 cup of beans. Roasted in Fall 2022 in far northeastern Vermont cool temperature (40-50 degrees) so cooling the beans was easy.
Lots of chaff. Have to blow chaff out of popper to keep from igniting it.
During roasting sometimes had odd odor until beans had turned light-medium tan (prior to first crack). After roasting, it took longer to degass and provide good coffee aroma.
Not difficult to roast, but not the easiest to obtain a consisent color at each stage (especially when compared to Kona Peaberry)
After first crack, the beans were dark brown to dark chocolate colored. First cracking took 20 - 25 seconds to complete.
One of my goals was to have the small batches reach the stages as uniformy as possible. This was done with care to attempt uniform repeatability of differing roasts.
Significant degassing period before the fast second cracking. After second crack, the beans can be dark chocolate to light black to dark black colored. All beans were shiney from oil expulsion.
Same roasting conditions for six varieties of beans. They all behave differently. I roasted Kona Peaberry, Kona Extra Fancy, Kona Purple Mtn, Bali Kintamani, Haitian Blue, and Ethiopian Misty Mountain.
Of the 6, this one was ranked 5th is roasting ease and consistency. The listing above is from easiest and most consistent to most variable and difficult. Chaff, consistency of the batch to behave uniformly, and ignition gassing are primary concerns.
If you desire dark and beyond roasts, this one is simple... go beyond second cracking without igniting it, you can easily make lumps of greasy coal beans.
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by John L on July 31, 2021
Just "Wow". Roasted 1/2# at City+, pulled 30 seconds after 1st crack, the other 1/2# at Full City, pulled immediately after 2nd crack, in an SR800 with extension tube. The 1st thing that you notice is the mouthfeel. Smooth, buttery and full-bodied, similar to Kona or JBM. No specific flavor jumps out, maybe slightly nutty, but nothing overpowering. Really quite subtle. Speaks to the balance this bean possesses. Both roasts had similar attributes, the darker roast was just a tad earthier and roaster. Wouldn't have wanted to go any darker and compromise the flavor in the bean. Just a delightful cup.
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by Beth andcEric Ptak on June 3, 2021
We roasted our first pound of this the other night, and tried it this morning. We did a medium roast in our Behmor, just past first crack. Our first impression was "Wow, this is really good." Then we tried another sip, and we said, "Wow, this is really good." Creamy, smooth, not acidic and slightly nutty, it's hands down one of the best coffees we have tried. Haitian Blue will go into our regular rotation - it's a keeper.
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