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While enjoying the many exotic tastes and flavor variations in the =
different beans and roasts, I notice that some have a distinct =
difference in the back of the throat after you swallow.
Some are smooth as silk but others produce a slight stinging sensation. =
Is this difference primarily indigenous in the bean variety, the roast =
profile or what?

Yes! Some beans, like Kenya Mika, can have that edge. Jim Schulman really
notices it and our roast exchanges of Mika helped me learn how to eliminate
it. The Mika took a longer slower profile to smooth it out. But not too long
or it'll loose it's character. I found 15 to 16min total roast to edge of
2nd worked well with a good 5min from start of 1st to just before edge of
2nd. That long slow end from 1st was the real key.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

On 12 Jun 2004 at 10:21, miKe mcKoffee wrote:
<Snip>
I just got a note from Bob Yellin. Apparently even "edgeless" 
Kenyas will profit from the slower finish. These beans are grown 
at nosebleed altitudes, so maybe they need a bit more heat.
Jim