I will be out of the office starting 11/26/2002 and will not return until 12/02/2002. I will respond to your message when I return. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I ordered a pound in my latest order, and was wondering what roast levels were best for this coffee, and weather it is better suited to roast in my SC/TO or the iRoast2. Next order i take a plunge with a real Kona, not a Kuaui like i have now. -- "Good night, and Good Coffee" |
In my experience PRYS good a wide range from City+ to Full City+. I personal prefer it about a Light Full City. It tends to be very different bean than most to roast, it tends to resist the roast. What I mean is it takes about 10 to 15f higher for same degree of roast most other beans and slower to develop tanning & browning stages too. First time I roasted PRYS it took me totally be surprise and near panic! It was like by temp should be FC but it looked like Cinnamon so kept on roasting and raising temp. If you've worked out profiles to get your IR2 up to longer than stock profiles, ie 9 to 11 min range, I suspect it should do fine. Not sure PRYS is a good candidate for speed roasting. But any roasting tool will work fine, if you know how to control the tool! FWIW while PRYS & Kona may both be considered "Island Profile" coffees, they are very different. Good Kona a brigher maybe more balanced dance on the palate, while PRYS much less bright with a fuller bodied enchanting mellow cup & longer finish, more similar to JBM but very different from that too! Just my opinion of course & YMMV;-) Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Woody DeCasere Sent: Thursday, June 29, 2006 12:17 PM I ordered a pound in my latest order, and was wondering what roast levels were best for this coffee, and weather it is better suited to roast in my SC/TO or the iRoast2. Next order i take a plunge with a real Kona, not a Kuaui like i have now. -- "Good night, and Good Coffee" |
On Jun 29, 2006, at 4:11 pm, miKe mcKoffee wrote: <Snip> I find that the PRYS is best when it becomes smooth but is still fairly pale in color. Tom, in his review, recommends roasting until the first few snaps of 2nd crack (at least he used to, it's been a while since I read it) but I find this is a bit too long in the Hottop, where a City+ to Full City- seems to work best. As Mike may be indicating above, I think it should look under-roasted (compared to other beans) when you're done. Tom's recommendation did seem just right when I was roasting in a Hearthware Precision. (I seem to recall that his recommendation also worked in the Alpenrost; although, I'm not sure why it would have been so different than the Hottop, maybe I'm not remembering correctly.) I'm not sure what would work best in the IR2 or SC/TO, but probably going by surface texture and color is the best way to find the sweet spot in a particular roaster. John Blumel |
This is a multi-part message in MIME format. I roast PRYS just 15 sec. into 2nd crack in my Drum I try to catch it as soon as the smoke turns from stingent to sweet. I = have to react a bit before so I have time to lift the lid and pull the = drum and dump into the cooler. I have done this so many times its become = easy for me to know when to pull the drum. RK |
I received five pounds via Harvey last week and have only roasted one batch in my IR2. I roasted,just as John suggested, to smooth but still fairly pale in color. I couldn't wait a full 24 hours so I brewed my first pot in the TV after 12 hours and was absolutely amazed. Really good coffee. I'm planning to try it at all roast levels but so far I've had a good start with the lighter roast. I also ordered 5lbs of Panama 1800 meters and plan to roast a bit on Saturday. We're headed camping (our first ever camping trip) Sunday. Driving to near Boone, NC and will be trying to roast some coffee over a camp fire with an iron skillet and wooden spoon. In the event that doesn't work I'm taking a few pounds of pre-roasted and Zass. No sence in roughing too much - gotta have the coffee. Gregg T Near Charlotte, NC On 6/29/06, rnkyle wrote: <Snip> |
Gregg, Say "Hi" to Grandfather Mountain for me when you get near Boone. In my opinion, you could not have picked a finer area for your first-ever camping trip...Magical land around there for sure. If you are planning on roasting the Panama Saturday, I think most folks would advise letting it rest 'til mid-week before enjoying. That coffee, like many others from Central America, really needs three (preferably more) days rest, but I think the payoff is really worth the wait with the 1800. Without the rest, many have found the 1800 somewhat disagreeable. Have a great weekend. I'm all kinds of jealous. TO in VA On 6/29/06, Gregg Talton wrote: <Snip> |
As an Island coffee, I find that a lighter roast shows it off best. I haven't tried it yet in the SC/TO simply because its high price dictates I not roast too large a batch lest I screw it up. I take it to City+ in the iRoast2, using preset 1 and stopping it at about 3:30 left on the readout (all the way through 1st, but not into 2nd and no oil). On Jun 29, 2006, at 3:17 PM, Woody DeCasere wrote: <Snip> Sandy Andina www.sandyandina.com |
This is a multi-part message in MIME format. Couldn't agree more! Just got back from a mountain bike race at Sugar Mountain between Boone and Banner Elk; Incredibly beautiful area! People were so friendly and courteous compared to SoCal where I live. Manicured highways free of litter...Really nice area! Have a great time. I found the Panama requiring several days minimum rest also. I am usually impatient and grind up a brew the next morning after a new roast and the 1800 was nearly disappointing. But, after a 3 day period, it really blossoms. Happy Pan-Frying! Mark from Fallbrook, CA From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Tom Ogren Sent: Thursday, June 29, 2006 7:38 PM To: homeroast Subject: Re: +Question on roasting the Puerto Rico AA Yauco Selecto Gregg, Say "Hi" to Grandfather Mountain for me when you get near Boone. In my opinion, you could not have picked a finer area for your first-ever camping trip...Magical land around there for sure. If you are planning on roasting the Panama Saturday, I think most folks would advise letting it rest 'til mid-week before enjoying. That coffee, like many others from Central America, really needs three (preferably more) days rest, but I think the payoff is really worth the wait with the 1800. Without the rest, many have found the 1800 somewhat disagreeable. Have a great weekend. I'm all kinds of jealous. TO in VA On 6/29/06, Gregg Talton > wrote: I received five pounds via Harvey last week and have only roasted one batch in my IR2. I roasted,just as John suggested, to smooth but still fairly pale in color. I couldn't wait a full 24 hours so I brewed my first pot in the TV after 12 hours and was absolutely amazed. Really good coffee. I'm planning to try it at all roast levels but so far I've had a good start with the lighter roast. I also ordered 5lbs of Panama 1800 meters and plan to roast a bit on Saturday. We're headed camping (our first ever camping trip) Sunday. Driving to near Boone, NC and will be trying to roast some coffee over a camp fire with an iron skillet and wooden spoon. In the event that doesn't work I'm taking a few pounds of pre-roasted and Zass. No sence in roughing too much - gotta have the coffee. Gregg T Near Charlotte, NC On 6/29/06, rnkyle wrote: I roast PRYS just 15 sec. into 2nd crack in my Drum I try to catch it as soon as the smoke turns from stingent to sweet. I have to react a bit before so I have time to lift the lid and pull the drum and dump into the cooler. I have done this so many times its become easy for me to know when to pull the drum. RK |
I'm very excited about the trip - I can't believe I'm almost 40, from rural Alabama and have never been camping.... but it's not too late to start. We'll be about 15 miles from Grandfather Mountian and an hour from the Biltmore Estate. Coffee wise, I've decided to take Rawanda Gatare that was roasted yesterday - and of course some greens to play with while there. Good coffee and the Blue Ridge parkway - should be a good combination. Gregg Near Charlotte... (Belmont) On 6/30/06, Mark J Bergh wrote: <Snip> |
On 7/1/06, Gregg Talton wrote: <Snip> Seems like JBM would be the coffee of choice for the Parkway, eh...? Safe Journeys and Sweet Music Justin Marquez (Snyder, TX) |