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Thread: PNG Kone Ka

  1. #1
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    PNG Kone Ka

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Have tried this today twice as long black and espresso, 3 days post roast

    Ill be honest I have an awful palate so cant go into specifics, its still a touch young, but very sweet as a shot or long black, very clean and short finish but a rather bold flavour at the same time

    All I could pick up was some citrus flavours (I can only ever pick up things like citrus, chocolate and such)

    Roasted 350g on 1lb, P4, C setting in the behmor, got to the first snaps of SC in cooling

    Will give it a couple more days and see how its going

  2. #2
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    Re: PNG Kone Ka

    Im assuming this refers to the peaberry... totally agree with the sweetness it was lovely, a real suprise, and some earthier qualities too was expecting it would be a disaster as espresso but i would recommend it heartily

  3. #3
    Gra
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    Re: Peru Ceja de Selva Estate

    I just tried the PNG Kone Ka Estate from the last beanbay as a flat white it is very very nice with a lovely buttery mouth feel to it.. :P

    The roast was to the first snap of S/C* CS/C9..5 days post roast..


    Cheers Gra....

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    Re: PNG Kone Ka

    I REALLY enjoyed this SO, but always struggle trying to describe in terms of acidity, body and flavour. Also took my roast to the first snaps of second crack. CS9ish. I would be interested in knowing how an experienced cupper would describe this one. Any takers.... :)

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    Re: PNG Kone Ka

    Roasted 500gr in corretto to CS10 left for seven days put through triple blind basket as an espresso you buety.Pour was heavy with thick crema and drank as a sweet chocalate with a hint of citrus.Pleasant after taste that lingered for quite a while.Very enjoyable and looking to drink the balance.

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    Re: PNG Kone Ka

    May I make a correction to my previous post on Kone Ka.I meant a triple basket in a naked porta filler. Also add to taste grass or leather in after . Thank you for your patience.

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    Re: PNG Kone Ka

    just did a batch of this one again tonight

    not sure if its happened before or not or just noticing it now, but first crack was barely audible, less so than second which I thought was odd, slightly shorter roast time, same batch size and about the same roast level (CS10ish)

    has anyone else noticed this is a quiet bean or is this perhaps a once off for me

  8. #8
    Senior Member javabeen's Avatar
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    Re: PNG Kone Ka

    Quote Originally Posted by 2F372D302C2B263D30365F0 link=1296649428/6#6 date=1331117909
    has anyone else noticed this is a quiet bean or is this perhaps a once off for me
    Yep, pretty quiet. I roasted a batch of it tonight in the Gene and I had to tell everyone to keep the noise down inside our house as it was hard to hear in the Gene. But once it got started it was obvious, but a rather quiet cracker* ;D

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    Re: PNG Kone Ka

    Made a really good aeropress today at work and thought Id share. I found this bean quite enjoyable to taste and describe. Roasted by Coffeesnobs.
    I found it to be quite zesty with hints of lemon/lemongrass and a tiny bit of sour grape. It had a very nice acidity but I found it didnt last too long. It has a very subtle finish which isnt overbearing, which had slight notes of toffee, that also didnt last all that long.
    Id love to try this from an espresso, but I dont have one yet? :(

  10. #10
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    Re: PNG Kone Ka

    Rightly so Cooba84, this has been one of my fav beans so far as an espresso. It found it quite well balanced as a single and good body and length. Will be on the lookout for more thats for sure.

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    Re: PNG Kone Ka

    The secret to this Kona Ka, is that its actually a fantastic base for a blend. I like it a lot when blended with a Costa Rican Las Pavas, both roasted around the CS9 - 10 mark.

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    Re: PNG Kone Ka

    @ausnadian - Ive actually got a fresh bag of Las Pavas which Im going to open up this week. I might even save some of the PNG beans I have left and try your blend.

    I also thought Yirgecheffe would go well with the PNG as it has such a distinct flavour, the PNG would even it out.

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    Re: PNG Kone Ka

    Lovely bean

  14. #14
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    Roast #63 PNG Kone Ka.jpg

    Just started drinking Roast #63 PNG Kone Ka

    Did a slow roast to first crack (first crack) at time 12:57 at temp 204.4C.
    Backed off the heat and HG height to pull at the start of second crack at time 23:56 temp 229.1degC.

    From 5 days till now (7 days) just brilliant in the cup.

    18g shot (30ml pour) as a latte just beautiful flavours.
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  15. #15
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by sando View Post
    Roast #63 PNG Kone Ka.jpg

    Just started drinking Roast #63 PNG Kone Ka

    Did a slow roast to first crack (first crack) at time 12:57 at temp 204.4C.
    Backed off the heat and HG height to pull at the start of second crack at time 23:56 temp 229.1degC.

    From 5 days till now (7 days) just brilliant in the cup.

    18g shot (30ml pour) as a latte just beautiful flavours.
    Hi Sando
    Welcome!
    These PNG beans are great :-) Glad its good in the cup!

    Just wondering about your profile? The 12 mins to first looks great - but the 10-11mins from first crack to second crack is pretty long, and with that 20+ deg drop looks like the roast has stalled pretty significantly. From all I've read the aim is to climb right through the roast with no drop in temp, while still slowing towards the end…
    It looks like you have a good gun setting for the rise to first crack. But maybe reduce the amount of HG drop at first crack? I only drop gun temp 50deg just before first crack (@ 195deg on the DMM), then another 50deg end of rolling first crack (210 deg on the DMM) which gives a steady 3-4deg per minute rise from first crack to drop point in about 6mins later.

    Just a few thought :-)
    Matt

  16. #16
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    Quote Originally Posted by DesigningByCoffee View Post
    Hi Sando
    Just wondering about your profile? The 12 mins to first looks great - but the 10-11mins from first crack to second crack is pretty long, and with that 20+ deg drop looks like the roast has stalled pretty significantly. From all I've read the aim is to climb right through the roast with no drop in temp, while still slowing towards the endů
    It looks like you have a good gun setting for the rise to first crack. But maybe reduce the amount of HG drop at first crack? I only drop gun temp 50deg just before first crack (@ 195deg on the DMM), then another 50deg end of rolling first crack (210 deg on the DMM) which gives a steady 3-4deg per minute rise from first crack to drop point in about 6mins later.
    Hi Matt - DeigningByCoffee

    Thanks for the feedback.
    I looked back over the temps etc for my last 64 roasts and I have always (about 90%) dropped the temp just at first crack. I guess my mindset is to drop by about 10deg C.

    I remember seeing an item about the S curve on heat input, and the need to slow things down just prior to first crack, allowing the beans to pass gently through their changes from heat absorbing to heat radiating stages and back again. Endothermic / exothermic stages. Not sure if I explained that correctly, a little knowledge can be a dangerous thing!! Comments would be welcomed.

    Recently I got some beans from Vanuatu and in speaking to the roaster he suggested a very slow roast even as long as 25-30 min and a very slow ramp to second crack, and lastly a 2 week resting. Mostly contrary to what one reads. I tried this and the result was fantastic in the cup.

    I coppied that thought through to Roast #63 as well. PNG Kone Ka.

    Just about finished the bag. Mostly as 18g double shot with a 25ml pour and they were 'sweat as'. Mostly as a latte (180ml glass) I am more than happy with the result.

    So I guess the reason for my post is to say that I am not sure if there is only one way to roast and that one has to stick to any one way, speaking from a home roast point of view. Try it next time and see for yourself.

    Cheers and thanks to all who share their thoughts in this wonderful forum.
    sando

  17. #17
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    Hi Sando
    All valid points :-) What works in the cup is always the right result!
    Your're right about the s-curve. From what I've read, a lot of people start slow, ramp temp up to first crack, then slow again (giving the S). Certainly the length of the roast (slow roasting) is also not a huge issue - this will vary a bit bean to bean and how you like to drink it!
    The main thing I was really interested in from your profile was the large temperature drop of around 30 degrees following first crack back back down to 177 degrees, and then the slow climb back up to second crack. This would normally seem like pretty hefty stalling caused by dropping the temp too much just before first crack - but hey - if it works, why not! Might give it a go sometime myself! Never stop learning :-)
    Happy roasting!
    Matt



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