Roasted the Hawaiian Coffee today.
Anybody who has roasted peaberry coffee knows how difficult it is to do, but the peaberry can take a back seat to the Maui beans in terms of difficulty. Holy Sheet!
I'll add the photos later from my camera phone.
BOTH of these roasts I notice some "tipping" which I had never seen before, which is from too hot roaster or slow drum rotation or both. Anyway, I was expecting/planning a slower cooler roast but wanted to get through drying by 5 minutes. I did the Kona beans first, then the Maui beans.
I goofed on the Software with the first roast, and forgot to click "START" before adding the beans. This sort of screwed up the graph.
So the Kona roasted uniformly. The beans were soft and not very dense (pint mason jar full to neck was half pound roughly 400ml). I picked out a few crappy looking beans from the unroasted pile and discarded. Some strange deformed beans with a leaf-like indentation or something. About 2-3 grams. These were marked No 1 grade. They also sold a "fancy" grade, but I couldn't tell the difference, though I understand fancy is a higher grade. I had nearly all of the beans exhibit a tipping defect from roasting too hot. I have never noticed this in other roasts, maybe because I didn't know what to look for, or because it didn't appear. Nice aroma, and overall a light roast, just past 1C mark. Very little chaff with these wet process beans.
The Maui roast was challenging. The beans are very small, probably half the size of the Guat peaberry beans I began with. They are more dense than the Kona beans, half pound filled the mason pint jar to the 300ml mark. They also have a tighter silverskin than the Kona. The produced about double the chaff. I charged the roaster at a lower temp and still had tipping, but not as bad with at least half the beans spared. about 10-25% show variable signs of charred silverskin, another sign of too high temp. I never employed 100% heat to this roast however, and lowered the charge temp a LOT compared to the Kona roast. I'll post some photos soon to show some of the defects. I found a great thread over on home barista
http://www.home-barista.com/home-roasting/coffee-roasting-defects-pictorial-t13587.html. It shows very nicely the defects I was seeing in my roasts.
The Maui 1C was practically imperceptible. I heard literally about 4-6 cracks in total. Visibly, the beans were fractured through the window. I roasted to 390 and dumped, never hearing any additional cracks. The 1c and marks are probably more like guidelines than anything, and I think my next roast, I might add the beans at an even lower charge temp and apply even less heat. The hurdle is getting through drying in a timely fashion though...
Top two pics are the KONA beans - you can see the tipping in the second photo better.
The bottom pic is the MAUI MOKKA beans (rotated) - you can see some scorched silverskin.
I'll let you know how it tastes.
What exactly does tipping do to the flavor of the coffee in the cup? I am guessing, burnt...
TD
