Not-so-special Kona
I hadn’t had any Kona for years, so when some green beans were given to me as a gift, I was very excited! That excitement faded after roasting the first quarter of a pound, when the results were, well…ordinary. The Kona lacked that special flavor that has always helped it stand out in the past. Thinking maybe I had over-roasted it, I backed off on my roasting profile for the second quarter pound. Still no better. I do think it’s likely to be a fault of my roasting style; I prefer beans that have been roasted well into their second crack. Shop around for roasted Kona beans, and they typically have a much lighter appearance, leading me to believe that roasting beans as long as I do takes away the subtle characteristics of the different coffees. Before I roast the final half a pound of Kona, I’m going to order a few more varieties of green beans to really test out this theory - I’ll roast some like normal, then stop some shortly after the first crack. I’ll report back on my results once done!
Add comment February 21st, 2007
