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by Todd on June 13, 2022
Great coffee, but may require you play with ground grain size and packing to get the best flavor out of it. My first cup was almost excessivly floral, with lightly packed grains. The second cup, with firmer packing (same roast batch and same grind of grains) produced more of the body and chocolate notes. Due to the packing, the second batch was also a longer brew. It was also a much better brew.
The tasting was done side-by-side with a cup of brewed Kenya AA beans, with the same grind, and brewed by the same process (it is my standard for a very solid coffee). The side-by-side allowed me to better notice the earthy notes in the Kenya coffee as well.
In my opinion this bean holds up well to a City+ roast, and retains the lighter elements which are normally desired to be preserved. The beans also seem to benefit from a longer "development phase" of the roast at the end. Otherwise, you lose body, and the lighter elements tend to dominate the flavor profile to the point it is "unbalanced".
Like any good coffe, it may take a bit of playing with ideal grain size and brew time to expose the best character in a cup. I am just glad I hit it on the second cup, as this coffee runs at a more dear price.
Keep in mind this coffee is not a true "high altitude" bean (600 Meters above sea level), as such, your roasting profile should be more similar to South American beans grown at lower altitudes. Additional roasting notes: These beans really puffed up on size during the roast process.
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by Todd on June 11, 2022
Roasting notes for:
Kona Extra Fancy beans from Coffee Bean Corral.
Roasting machine: Gene Cafe CBR101 2016 production model, stock.
Measure 8 ounces or 227 Grams of green Kona Coffee and set aside.
Place the empty roasting cyinder in the roaster, Pre-Heat Gene Cafe Roaster to 305 degrees F or 151 degrees C.
Wait 5 minutes for the temperature to stabilize, and the chamber to uniformly warm up.
Place unroasted beans in the roaster, dehydrate at 305 F for 8 Minutes.
Stop the roaster, remove the beans and force cool them.
While the beans cool, place the empty roasting cylinder back in the roaster.
Set Roaster to 392 degrees F, or 200 degrees C. Allow to roaster to pre-heat for 12 minutes while beans cool.
After waiting 12 minutes, zero and start timer, place the well-cooled beans in the roaster, roast at 392 F for 5 minutes.
After the 5 minutes at 392 F, raise the temperature to 460 degrees F, or 238 degrees C. Continue roasting.
With this batch, first crack was heard at 10 minutes with the Kona Extra Fancy bean.
Thirty seconds after first crack (10 minutes 30 seconds on a kitchen timer), lower the temperature to 450 degrees F, or 232 degrees C.
Continue to roast until desired level of roast,
For this roast, the Roast duration used was 13 minutes and 00 seconds (this does not include the time dehydration took, 8 minutes).
The bean came out as a Full-City roast.
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