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Roasting the peaberry question?

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  • #16
    Re: Roasting the peaberry question?

    One more question - which peaberry are you using? I have found peaberries great to roast as they roll in the popper easily and roast evenly.

    Monsooned Peaberry is a much lighter bean and you will find that there is a geater mass for weight ratio than a normal peaberry. I also found that this is a very rich tasting bean with a lot of honeycomb flavours and can taste very strong as a SO.

    Try blending as 25% - 30% addition to another bean. I have found this very successful as it enhances the flavours of other beans as well sa adding a bit of honeycomb aftertaste to the blend.

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    • #17
      Re: Roasting the peaberry question?

      Originally posted by lucinda link=1186801421/15#15 date=1187492252
      One more question - which peaberry are you using? I have found peaberries great to roast as they roll in the popper easily and roast evenly.

      Monsooned Peaberry is a much lighter bean and you will find that there is a geater mass for weight ratio than a normal peaberry. I also found that this is a very rich tasting bean with a lot of honeycomb flavours and can taste very strong as a SO.

      Try blending as 25% - 30% addition to another bean. I have found this very successful as it enhances the flavours of other beans as well sa adding a bit of honeycomb aftertaste to the blend.
      I have the Brazilian peaberry (is that a monsoon peaberry?). Actually, I mixed about 30 percent of my correctly roasted batch with some Indian Tiger Mountain and could taste a distinct chocolate overtone. I like my peaberry now. It is supposed to be higher in caffeine than std beans. Also, I have found the robusta a great bean to "supercharge" the single origin.

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