dman777 Senior Member Joined: 26 Dec 2011 Posts: 236 Location: austin Expertise: I like coffee
Espresso: Silvia- No PID Grinder: Compak k3 touch Drip: french press
Posted Sun Jan 8, 2012, 12:46am Subject: Kona Coffee- Beans Supposed be Dry?
Hi,
I just got my Kona coffee in from Smiths Farms in Hawaii. It's a very good company and it was very pleasurable to buy coffee from them.
I have a question, I am thrown off by the coffee bean appearance. I am new so I don't know. I just finished my Jamaican Blue Mountain coffee bag. The Blue Mountain Coffee beans were dark and very oily....which I liked alot. The Kona Coffee I got the beans are a lighter brown color, and there is hardly any oil that I find on them...their appearance is very dry(at least compared to the blue mountain coffee). Is this a trait of Kona beans?
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,613 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sun Jan 8, 2012, 3:23am Subject: Re: Kona Coffee- Beans Supposed be Dry?
It's a result of the different roast. The darker the roast the oilier the beans get.
There are many roasts:
Cinnamon Roast: The lightest drinkable roast, immediately before first crack with light brown, toasted grain flavors and sharp acidic tones.
New England Roast: Moderate light brown, still acidic but not bready (traditional roast for Northeastern U.S.), coffee, at first crack.
American Roast: Medium light brown (traditional roast for the Eastern U.S.) at first crack ending.
City Roast: Medium brown (the norm for most of the U.S.), good for tasting the specific character of a coffee bean.
Full City Roast: Medium dark brown beans with occasional oily sheen, good for varietal character and bittersweet flavors; at the beginning of second crack.
Vienna Roast: Moderate dark brown (traditional Austrian roast) with light surface oil, more bittersweet, caramely flavor, acidity muted; in the middle of second crack, occasionally used for espresso blends.
French Roast: Dark brown, oily beans with burnt undertones, acidity diminished; at the end of second crack, a popular roast for traditional espresso blends.
Italian Roast: Very dark brown and shiny, burnt tones become more distinct, acidity almost gone, thin body; the common roast for traditional Italian espresso blends.
Spanish Roast: Extremely dark brown, nearly black and very shiny, charcoal and tar tones dominate, flat, with thin body. For the traditional Spanisch Torrefacto sugar is added during the roasting process.
In this line the roasting temperature and time rise with every step.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
Posted Sun Jan 8, 2012, 9:02am Subject: Re: Kona Coffee- Beans Supposed be Dry?
Oil is a factor of roast level and time. Even lighter roasts can produce oil after long enough. However, darker roasts produce them quicker. So, the oil is usually a sign of either dark or aging coffee. Neither are my preference, so I frown when I see oil.
Posted Mon Jan 9, 2012, 1:52pm Subject: Re: Kona Coffee- Beans Supposed be Dry?
I roast my JBM normal beans the same as my normal Kona/Maui, normal meaning bean size. JBM peaberry and Kona/Maui pearberry will be darker in the roast. My Kona and JBM I dont take that dark, dump them at or before 2nd crack.
LavaRock Senior Member Joined: 22 Feb 2006 Posts: 4 Location: Captain Cook Expertise: Just starting
Posted Tue Jan 10, 2012, 4:11pm Subject: Re: Kona Coffee- Beans Supposed be Dry?
I try not to have Kona roasted too dark (oily) because the darker you roast, the more charcoal the taste. I like to be able to experience the nuances of a coffee.
konacoffeefarmer Senior Member Joined: 31 May 2008 Posts: 27 Location: Kealakekua Expertise: Professional
Posted Tue Jan 10, 2012, 6:46pm Subject: Re: Kona Coffee- Beans Supposed be Dry?
...their appearance is very dry... Is this a trait of Kona beans?
Wrong question, my friend! The longer the roast, the darker and oilier the beans get. The aromatic oils are still contained within the beans at a medium roast level, and the fruit sugars have not yet caramelized. You ordered a medium roast with your Kona from Smith Farms: This roast shows the true quality of the Kona aroma, while the darker the roast the more evtl. faults are covered up. Any specific regional taste profile becomes a tad more generic. But if you are a dark roast fan, order dark roasts--who's to judge but you?
We remind our first time customers that the medium roasts beans appearance doesn't mean that they are old and stale. Also that they are smaller than the dark roast beans, as the roasting process lets beans swell up causing the bags of different roasts look unevenly filled.
In a nut shell, you got one of the best Konas around there! Enjoy!
Lespauldude Junior Member Joined: 28 Feb 2013 Posts: 1 Location: Long Island, NY Expertise: I love coffee
Posted Thu Feb 28, 2013, 4:37pm Subject: Re: Kona Coffee- Beans Supposed be Dry?
dman777 Said:
Hi,
I just got my Kona coffee in from Smiths Farms in Hawaii. It's a very good company and it was very pleasurable to buy coffee from them.
I have a question, I am thrown off by the coffee bean appearance. I am new so I don't know. I just finished my Jamaican Blue Mountain coffee bag. The Blue Mountain Coffee beans were dark and very oily....which I liked alot. The Kona Coffee I got the beans are a lighter brown color, and there is hardly any oil that I find on them...their appearance is very dry(at least compared to the blue mountain coffee). Is this a trait of Kona beans?
Just opened up one of 2 one lb. bags from Smith Farms myself and noticed the same. I had spoken to Cecilia (Cea) Smith about her roasting method and she stated that it's a medium roast just before second crack. Looking forward to tasting a coffee that many have commented favorably about. Cea and Bob (and pets) have quite a nice little plantation going for sure. I'm contemplating doing my own roasting eventually. Between forced-air and rotating drum methods, what would be the preferred method? I understand that forced-air roasting happens quicker therefore you may not have much time to get it to exactly where you want it. Any suggestions? I appreciate any advise. Thanks!
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