Roasting approach to a Kenyan Peaberry
- Brewzologist
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Sad to say I haven't been roasting Kenyans in a while, or PB's in general for that matter. Just picked up this from SM:
https://www.sweetmarias.com/kenya-nyeri ... -6883.html
Would appreciate any general guidance on a light roast approach. My thought is to treat like my Ethiopian's with high heat initially.
https://www.sweetmarias.com/kenya-nyeri ... -6883.html
Would appreciate any general guidance on a light roast approach. My thought is to treat like my Ethiopian's with high heat initially.
- TomC
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Sounds like a stunner. I can't recall a Gatomboya that disappointed.
Short of gravel, there's not much else out there as dense and hard as Kenyan coffees, more specifically, their peaberries.
I think it would be a shame to over-develop this one. Hit it hard and fast and keep it as short of a roast as possible. Please share your impressions with it.
Short of gravel, there's not much else out there as dense and hard as Kenyan coffees, more specifically, their peaberries.
I think it would be a shame to over-develop this one. Hit it hard and fast and keep it as short of a roast as possible. Please share your impressions with it.
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I've always found peaberry a little difficult, just because I dont roast a lot of them. They are definitely different than their bigger siblings.
The best argument I've heard for their desirablitly is that they roast very evenly since they are so round. They are small, so development should happen faster, but I also suspect the margin of error is smaller.
So, yes ... fast and hard ... but dont $%@# it up.
I tend to avoid them at this point, because it seems like an unnecessary variable. If I can get AA/AB Kenya, I'll stick with the devil I know.
The best argument I've heard for their desirablitly is that they roast very evenly since they are so round. They are small, so development should happen faster, but I also suspect the margin of error is smaller.
So, yes ... fast and hard ... but dont $%@# it up.
I tend to avoid them at this point, because it seems like an unnecessary variable. If I can get AA/AB Kenya, I'll stick with the devil I know.
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I roasted some peaberries, as in three or so and found it indeed required some getting accustomed to. My best results ( I stay out of Kenya) were with hot and fast.
LMWDP #483
- Brewzologist (original poster)
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Thanks all for the advice. Will report back to this thread on how it goes..
- CarefreeBuzzBuzz
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Kanester you gangster - that's gonna be yummy.
- ducats
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Results???Brewzologist wrote:Thanks all for the advice. Will report back to this thread on how it goes..
I did my 2nd roast of it a couple days ago. I went back and tallied up my career total kenyan PB roasts, and got something like 115. Might not be many compared to some. I do nordic/omni style, and compared to a washed ethiopian profile I stretch out DRY a bit to tame acidity and add mouthfeel, and add a few seconds to DEV. I can post my 2 profiles if requested but I'm on a modified west bend poppery 1 aka a fluid bed and general trends are probably all that can be grasped from them anyway.Brewzologist wrote:Sad to say I haven't been roasting Kenyans in a while, or PB's in general for that matter. Just picked up this from SM:
https://www.sweetmarias.com/kenya-nyeri ... -6883.html
Would appreciate any general guidance on a light roast approach. My thought is to treat like my Ethiopian's with high heat initially.
My first gatomboya PB brewed very vibrant and fruit landed on blood orange, was hoping for blackberry. Let me know if you get blackberry. I went a touch darker and longer on my 2nd roast but it's still resting. Hot and fast is not a bad approach but this bean is so vibrant I think you can push longer/darker and still retain pleasant acidity/pop while also picking up other attributes to "balance" this potent PB.
Not a bad starting point -- https://library.sweetmarias.com/roasting-kenyas/
- Brewzologist (original poster)
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No results yet. But soon! It just arrived a day ago.
EDIT: Thanks for the info and link!
EDIT: Thanks for the info and link!