Thanks again to everyone for their tips etc. Thought I should report back on the results so far

The Kenyan didnt taste too bad at all, considering the turbo roast. I have absolutely zero experience in cupping and have never (knowingly) tasted a SO coffee before, but the first thing that struck me about the Kenyan was a a really bright (?) almost effervescent kind of taste at the front and sides of my tongue. Subsequent reading leads me to believe this is acidity, for which it seems Kenyans are renowned? If so, Im quite excited to have tasted and identified a characteristic. If not, then I need to keep tasting...

Anyway second roast (actually third, I overloaded the popper for the actual second and got a mess...) was 100g of the Panama Panamaria. This time I did it in the garage out of the sun, and it was a cooler day. Much better result with a distinct first and second crack. Took it about 5-10 seconds into second crack and emptied it out as a rolling crack was getting going. Much more uniform than the first roast, dark with one or two little oil flecks appearing. About what Id been aiming for, as Id read somewhere that Panama varieties tend to have a nice sweetness if taken to a reasonably dark roast. That ones resting for a while longer then well see how it goes!
Cheers,
Dennis

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