Hi all,
I've been home roasting for about a decade, and most of my greens I buy right here on bean bay. However I've also been tinkering with roasting some Australian green beans sourced from the producer. This particular lot were Australian Arabica "Grade A+ Size 18" grown in Qld.
This lot of beans were pretty odd shaped and sized, and when roasted they kind of detached from their outer husk. Never really got a rolling first crack, and there was a lot of chaff. I've attached some pics.
Two questions for any bean experts who might be reading ...
- Can beans this misshapen really qualify as A+ grade? (not sure how A+ relates to the 1-5 grading system)
- What's going on with the de-hulling during roast?
I only bought 2kg so I'm not hugely out of pocket ... just curious really.
Thanks!
I've been home roasting for about a decade, and most of my greens I buy right here on bean bay. However I've also been tinkering with roasting some Australian green beans sourced from the producer. This particular lot were Australian Arabica "Grade A+ Size 18" grown in Qld.
This lot of beans were pretty odd shaped and sized, and when roasted they kind of detached from their outer husk. Never really got a rolling first crack, and there was a lot of chaff. I've attached some pics.
Two questions for any bean experts who might be reading ...
- Can beans this misshapen really qualify as A+ grade? (not sure how A+ relates to the 1-5 grading system)
- What's going on with the de-hulling during roast?
I only bought 2kg so I'm not hugely out of pocket ... just curious really.
Thanks!


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