Post By greenman
Post By Gabster
Roasting hints for Panama Geisha Don Pepe Washed green beans
I recently bought some Panama Geisha - Don Pepe Washed green beans from CS and would appreciate any hints or recommendations on how to best roast these beans and get the most out of them for Espresso (piccolos) brewing.
I tried Esmeralda Geisha from Campos coffee many years ago (roasted for espresso) and absolutely loved the taste on piccolos which is why I bought the Don Pepe Panama Geisha to try out.
I will be using a Hottop KN-8828B-2K roaster but I am VERY new to roasting so any help or hints will be most appreciated. What to aim for. What to avoid etc etc.
Thanks in advance..
Last edited by Gabster; 11th June 2017 at 07:17 AM.
Reason: Clarify heading
Not familiar with Hottop roasting but I have just roasted some Hartmann Estate Beni Geisha (washed) for filter brewing. I would not take Geisha too far into the roast otherwise it will kill off all of the delicate flavours for which Geisha is noted for.
I took my roast to a vigorous first crack giving it 30seconds from when first snaps started and then cooled it, it has been great as filter displaying all of the listed flavours.
If you were looking at espresso, taking the roast mid-way between first crack and the start of second should be sufficient without the roast taking over all of the delicate flavour characteristics.
Scary stuff being a rookie roaster and experimenting with expensive Geisha--good luck!!!
To be fair I am not experimenting on the Geisha yet. I am learning on "cheaper" beans until I get better at roasting and then attempting the Geisha. Haven't started a fire yet so looking promising thus far.