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  1. #1
    Junior Member
    Join Date
    May 2019
    Location
    Conyers, Georgia
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    2

    Under Developed Kenyan Washed

    Hello,

    Out of all of my coffees Iím currently roasting, I have a washed Kenyan that has been particularly difficult to get right. Iím getting overwhelming tomato and vegetal notes and flavors from it which I would assume is underdevelopment, but have yet to crack the code. If I go longer Iím getting darker than Iíd like, and it has a tendency to level off and nearly bake. Iím new to the these African coffees and Iím not sure what Iím missing. Weíre blending it as apart of our espresso and Iíve currently roasted about 40 lbs (4 batches).
    Im on an Diedrich IR-7.

  2. #2
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
    Posts
    987
    What is your avg first crack temp and what temp are you dropping this? How long of time in development?

  3. #3
    Junior Member
    Join Date
    May 2019
    Location
    Conyers, Georgia
    Posts
    2
    I’m charging at 400 for 10lbs. On average first crack is around 8:45-9:00 at 375-380. And drop at 11:30-12 minutes at 400.

  4. #4
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
    Posts
    987
    Your basics sound fine... my 12K USRC hits 1st at 385 and I drop most SO's at 402. It may be just the coffee - I find a lot of Kenyans tend to be high in acidity and bright. And I would typically say to increase your development time (which generally mutes acidity) but you're already at about a 25% development time.

    My next suggestion is following this process for roast development. You basically roast and trier out samples every 15 seconds and cup and find the degree of roast you find best. I get it - its hard to spend the green to dial in coffees but I use Neil's process as a starting point.

    https://www.youtube.com/watch?v=sct2FWVkmDw

  5. #5
    Junior Member
    Join Date
    May 2019
    Posts
    17
    Everything I have read, heard and experienced says don't put an acidic coffee, like a Kenyan in an Espresso blend. Perhaps use your Kenyan in a different brew method for best drinking.
    Just a thought.
    Hope you find what works,
    God Bless,
    Wayne

  6. #6
    Member
    Join Date
    Feb 2015
    Posts
    59
    Try an 8 minute roast. 4:00/2:30/1:30. Use a smaller batch size if necessary.

 

 

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