Help Please: Papua New Guinea Coffee - how to roast, where to buy, etc.

edward1982

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Jul 16, 2017
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I had a chance to bought the PNG green bean in malaysia, it didn't state what brands, I roasted it and brewed it. I like it so much with because the flowery aroma and its taste quite sweet for me with the ratio of 1:13 with v60 dripping method.
 

NielG

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Dec 7, 2017
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You can search on the inernet, I bet there's a lot of coffee shops. Search for coffee reviews, you may find the one you will love! I also want to order one!
 
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wmark

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Nov 12, 2008
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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
 

PinkRose

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Feb 28, 2008
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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
 

Musicphan

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May 11, 2014
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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.
 

wmark

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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.
 

Musicphan

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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.
 
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