Results 21 to 30 of 31
- 11-29-2018, 08:46 AM #21
- 11-29-2018, 09:51 PM #22
keep an eye on www.barnyardcoffee.com
Single Origin PNG is on it's way...Due to arrive Dec 3rd.
Feature Holiday Special December 2018!
- 12-13-2019, 08:23 PM #23
All right, I got convinced to take down a bag of PNG Kigabah as I had never had nor roasted PNG.
Before I proceed to butcher the coffee, can anyone give me a hint as to a roast profile. I will not be selling the coffee but drinking it. If I butcher it badly, the folks at the food bank will be getting it...haha
- 12-14-2019, 05:54 PM #24
All right, I did a sub 11 minute roast with a 18% TDR and an end temperature of 415F on a Probatino. We will see how it cups tomorrow
- 12-14-2019, 06:14 PM #25
- 12-15-2019, 08:55 AM #26
- 12-16-2019, 07:07 PM #27
Thanks Musicphan
The coffee cupped nicely...earthy, caramel, black tea. Don't know why but I had in my head that a PNG would have more citrus.
I was going to go lighter over the same period to see if I can get sweeter and snappier.
My machine seems to have 1st C at the 384/385 area same as you but my 2nd C seems to start in the 441/442 area.....a full 10 degrees difference. Can't explain it.
- 12-16-2019, 11:26 PM #28
Temps are just differences in probes and placement... I'm sure if you drop lighter 10-15 degrees (just stretch that out after 1st crack... drop your heat) you will get sweeter with brighter acidity. Its finding that sweet spot is the key.
- 12-17-2019, 08:14 AM #29
- 12-17-2019, 08:15 AM #30
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