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Indian Elephant Hills Peaberry

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  • Indian Elephant Hills Peaberry

    I have recently roasted some of these beans as a SO and unfortunately have found them lacking body and bland tasting. I can't imagine being able to be blend them with anything else. I found they have to be ground very finely or else you will get a fast flowing shot.
    Has anyone here tried this variety? I'd love to hear your comments. Thanks!

  • #2
    Originally posted by franjae View Post
    I have recently roasted some of these beans as a SO and unfortunately have found them lacking body and bland tasting. I can't imagine being able to be blend them with anything else. I found they have to be ground very finely or else you will get a fast flowing shot.
    Has anyone here tried this variety? I'd love to hear your comments. Thanks!
    I loved this coffee! I take them past the 1st crack and pull them either just before second crack or just at 2nd crack. Amazing flavours. I did however also stuff up a roast and pulled it during 1st crack and it was very bland and I could not drink it. What are you using to roast? I have the Behmor and use P3.

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    • #3
      I'm happy to hear that. Perhaps I need to take the roasting further. I do remember having trouble determining the second crack with this as they are very quiet beans.....haha
      Thanks

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      • #4
        I roasted to very first snaps of SC. Found it a bit finicky getting the right grind and did need to grind finer than most other beans.
        Makes great espresso or more so ristretto. I found it got lost in any milk.
        Blended 60/40 with Guatemala J SHB and made beautiful milk drinks.

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        • #5
          Originally posted by Steve82 View Post
          I roasted to very first snaps of SC. Found it a bit finicky getting the right grind and did need to grind finer than most other beans.
          Makes great espresso or more so ristretto. I found it got lost in any milk.
          Blended 60/40 with Guatemala J SHB and made beautiful milk drinks.
          That is exactly my experience. Need to grind it really fine or else it simply pours through. Wasted in milk base.

          I'm roasting with a heat gun and you can hardly hear and noise, perhaps an odd quiet snap or two.

          Thanks!

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          • #6
            Oh yeah another good point.
            I'm roasting on the coretto and first crack was a few barely audible snaps and that was it, ni real rolling FC to speak of.
            I heard some faint rustling and saw the usual puffs of smoke on / around my usual SC temp and stopped the roast.
            I will be stopping 2 or 3 degrees earlier next time, with a slightly quicker ramp to FC to see if i can get a bit more out if the bean.

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            • #7
              Originally posted by Steve82 View Post
              Oh yeah another good point.
              I'm roasting on the coretto and first crack was a few barely audible snaps and that was it, ni real rolling FC to speak of.
              I heard some faint rustling and saw the usual puffs of smoke on / around my usual SC temp and stopped the roast.
              I will be stopping 2 or 3 degrees earlier next time, with a slightly quicker ramp to FC to see if i can get a bit more out if the bean.
              Please let us know how you go. I only drink milk base coffees, so if that's how these bean are, they'll be no good to me! lol!

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              • #8
                Originally posted by franjae View Post
                Please let us know how you go. I only drink milk base coffees, so if that's how these bean are, they'll be no good to me! lol!
                My missus likes this coffee with milk. Pays to rest this one a while too. Try 10 days before trying it.

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                • #9
                  I just roasted a batch of these in an enclosed coretto. It's only my second roast ever in the coretto.and these were very different to the first!!

                  Barely heard FC, no rolling FC, then bam into rolling second crack while really trying to listen for it!!!

                  My blend I roasted last week at ambient temp of 25 went into SC at 213........ These got up to 231 then straight into rolling SC...... Worried my probe isn't working 100%

                  It has been used in a behmor for about 7 months prior

                  Is 231 way too high? No scorched beans, no tipping, no craters, just an even roast that's not super dark, Maybe cs8-9 (I don't have a card)

                  On a side note, thanks to all for posting about their bucket bean coolers, copied one and it worked better than I could have imagined........plus these beans already smell great, most times that awesome coffee smell takes a white to appear, can't wait to try them

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                  • #10
                    I wonder, is the very quiet first crack a trait common to all peaberry coffee?

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                    • #11
                      What's the difference between India Elephant Hills Peaberry and India Elephant Hills AA?
                      I have used several bags of AA as a base for an espresso blend and just opened a bag of green Peaberry which I though were the same until I saw how different they look to the AA.
                      Is this a totally different bean and is it suitable to use as a base?

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                      • #12
                        Originally posted by fg1972 View Post
                        What's the difference between India Elephant Hills Peaberry and India Elephant Hills AA?
                        I have used several bags of AA as a base for an espresso blend and just opened a bag of green Peaberry which I though were the same until I saw how different they look to the AA.
                        Is this a totally different bean and is it suitable to use as a base?
                        Will be similar- but will likely roast differently.

                        Peaberry - The Coffee Wiki

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                        • #13
                          Tried a couple of different profiles,
                          1. normal ramp up to 200 degrees hitting 1C at approx 11 mins, 2C at 17 mins.
                          2. slow ramp up to 200 hitting 1C at approx 19 mins, 2C at 24 mins.

                          Depth is around cs10 for both, the beans look quite nice and evenly roasted.
                          The extraction seems nice, dark golden syrup, no blonding, getting about 30ml in approx 25 seconds.
                          Roast 1, tastes quite bland. Its not a bad taste but it is quite weak.
                          Roast 2, is no better, probably slightly worse.
                          I haven't experienced this before with other beans.

                          Do these beans come alive when roasted a particular way?

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                          • #14
                            After resting both batches flavour is still same, pleasant but very weak.

                            Is anyone successfully roasting these greens?
                            Is so, I'm keen to know how you roast them.
                            Cheers

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                            • #15
                              Originally posted by fg1972 View Post
                              After resting both batches flavour is still same, pleasant but very weak.

                              Is anyone successfully roasting these greens?
                              Is so, I'm keen to know how you roast them.
                              Cheers
                              Hey

                              These took me a little while to get the best out of them. I think the characteristics are smooth and mild by nature with a long finish, they make a great base bean.

                              Definitely stick to 10 - 11 mins getting to FC, then try shortening your development time to 3.5 to 4mins, dropping on the very first snaps of 2ndC. Stay away from the longer roasts with this one, and I would encourage you to experiment with keeping your roasts around 14 to 16mins total in general, especially with the control you have on your corretto. The longer you take to get to FC the less you have to play with in the roast development stage post FC.

                              At seven to 7 to 10 days i think you will be pleasantly surprised, makes beautiful smooth balanced espresso, and almost a to mild flat white or similar, great for introducing instant / nespresso drinkers to real coffees.

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