Increase in roasted bean size?

by **Hamilton** on Wed Mar 24, 2010 8:31 pm

I've read that beans increase in size during the roast, which makes some sense to me. I'm wondering if the degree to which they increase indicates anything?

I roasted some Nicaraguan coffee this weekend and the finished beans are enormous. almost twice as large as the green beans, and definitely much larger than any other finished bean I've roasted. Just curious why this might be. Any thoughts? Does it matter?

by **another_jim** on Wed Mar 24, 2010 10:03 pm

Hot and fast roasts create larger beans than slower, cooler roasts.

Marogagype, the "elephant bean," and it's cross with regular the Paca/Caturra varietal, the Pacamara bean, expand more than others. Nicaragua does produce a good amount of Pacamara; so maybe your lot consisted of those

by **Hamilton** on Thu Mar 25, 2010 5:29 pm

Interesting. It was not a very short roast @ about 14 minutes. I'm not sure what the cultivar is. I got it from Peace Coffee basically as a bean to practice with. They list it as Nicaragua, San Ramon, Matagalpa.

It's actually a very nice, and mild/balanced cup.


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