Hello!
I'm a very new newbie to the world of real coffee so here's your chance to feel superior and be helpful at the same time. I need some advice. I've bought some green Kenya Peaberry and tried a couple of ways of roasting - 2 or 3 times in a popcorn roaster and once in a fan oven at full blast (about 230 c) for about 5-6 mins and then transferring them to the popcorn thingy for a final minute to get the chaff off - or so I thought!
Both ways I've done it they've come out OK except that where the bean splits (is there a proper name for this?) it appears woody-coloured. Maybe it's down to the type of bean ( I've looked at some pre-roasted beans I bought from Nairobi Coffee Company, not Peaberry, and they don't have this pale appearance) - or more probably it's down to me. After I grind them the coffee is full of light coloured specks. I use a cafetiere so it's no real problem as they're filtered out but I'd be interested to know what it is.
Many thanks
Steve