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  1. #21
    Junior Member
    Join Date
    Nov 2018
    Posts
    7
    PNG is one my favorite. It has very special taste

  2. #22
    Junior Member
    Join Date
    Aug 2018
    Location
    Blaine, WA
    Posts
    26
    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!

  3. #23
    Senior Member
    Join Date
    Nov 2008
    Location
    Canada
    Posts
    469
    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

  4. #24
    Senior Member
    Join Date
    Nov 2008
    Location
    Canada
    Posts
    469
    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

  5. #25
    Super Moderator
    Join Date
    Feb 2008
    Location
    Near Philadelphia, PA
    Posts
    5,021
    Quote Originally Posted by wmark View Post
    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
    I was hoping that someone would be able to answer your questions today. Weekend activity on the Coffee Forum is usually very slow, especially this time of the year.

    I hope your roasting experiment works out well for you.

    ~ Rose

  6. #26
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
    Posts
    1,339
    Quote Originally Posted by wmark View Post
    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
    You should be good... I stretch my roasts out a bit more... but any PNG or Sumatra I drop around that temp. I like them a touch darker (but still a 'medium' roast) than my normal single origin coffees. My roaster hits FC at 385 / 2nd at 432 for comparison.

  7. #27
    Senior Member
    Join Date
    Nov 2008
    Location
    Canada
    Posts
    469
    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.

  8. #28
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
    Posts
    1,339
    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.

  9. #29
    Junior Member
    Join Date
    Dec 2019
    Posts
    9
    What? Png coffee/

  10. #30
    Junior Member
    Join Date
    Dec 2019
    Posts
    9
    Can you explore you question?

 

 
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