how to roast a kenya

[stevenzaat]

Jumper, Bean Believer,

I would like to support Phil. I roast the Kenya Peaberry every week and in the Hottop I would suggest 1 minute after the 1st crack has finished. It is still one of my favourites, although the Zambica from Zambia supplied by Marcy (BB), bought by her from Ongebrand, is at par with the advantage to drink it as an espresso. I just wrote a review which will be published soon at this website!.

Best regards,

Steven

[josh_robb]

How do you guys with drum roasters hear the cracks over the banging of the beans on the drum?

I fashioned a makeshift drum out of a steel hot chocolate tin I had sitting around - added vanes and did a test roast this morning in the George Foreman. (I had previously left the drum in for 10 mins with my thermometer inside - when I took it out it showed 450F - which I assume is hot enough)

Anyway - the only crack I heard clearly today was second. Now I have a nunfortunatly overroasted (somewhere between City+ and french) batch of cachoeria. (The good news is I only roasted 120g)

The beans falling in the tin sound a lot like cracks. How does one tell?

[pault]

Tonka - I think you've been overindulging in your pharmaceutical products - your tastebuds are obviously addled ...

[stevenzaat]

Josh Rob,

I had this the first time I roasted that I continuosly was thinking that the cracks already had started, but the 1st crack is definately different than the banging of the beans or the crisps of the chaff. The first crack sounds like popcorn popping and the second crack like breaking a toothpicks. The 2nd one is harder to distinct in my opinion, but the 1st crack is audible at a distance from 5 meter.

Best regards,

Steven