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Thread: Roasting Peaberries in a Gene

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    Roasting Peaberries in a Gene

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Can anyone offer any tips or cautions for roasting peaberries in a GC?
    At the risk of letting the site comedians loose on me, on receipt of a bag of Panama Finca Eleta Geisha from the Oct BeanBay I was immediately struck by the number of peaberries in the mix (~7.5%) so I hand-sorted the bag and pulled them all out. Apart from the interest in trying a peaberry roast, the sorting was also prompted by experience from a previous roast of a Brazilian bean where all the little peaberries charred rather badly.
    Anyway, I now have enough beans for a single, small roast - so no scope for errors. Im guessing from the Brazilian experience that a lower temperature may be in order, or maybe just a shorter roast. Any guidance would be welcomed.


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    Senior Member sidewayss's Avatar
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    Re: Roasting Peaberries in a Gene

    They look interesting Pilbarista.

    Reminds me of pearl barley, soaked overnight and ready for cooking. ;D

    I presume the flash of the camera mis represents the true color of the beans?

    Im waiting with interest for other members advice for roasting those beauties.

    Gary at G

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    Re: Roasting Peaberries in a Gene

    Hi Gary
    Could be the flash, could be your monitor/screen. I just opened this page on my laptop, for comparison, and the colour is totally different to that shown on my desktop monitor. Wont affect the flavour of the bean once roasted though* ;D

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    Re: Roasting Peaberries in a Gene

    Hi Gary

    I have a Gene Roaster and still experimenting with timing and temperature. The Gene takes about a minute and a half to get to temperature. This is reduced if you pre heat. My average best times for pea berries has been 215 degrees c at 21-24 minutes. At 20 minutes you have to really feel it from there. I have run longer by up to three minutes but this depends on each batch.

    As I mentioned I am still in kindergarten re roasting but these are my findings so far.

    Hope this helps.


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    Re: Roasting Peaberries in a Gene

    Hi Luke
    Thanks for your comments. I realize that the temperature varies from one machine to another but that gives me a great starting point. Did you ramp straight up to 215 or build up gradually?
    Ive just packed up after running 11 batches and its low 40s outside so the peaberries will have to wait until the next session! Ill let you know how they go - with a photo unless the result is a disaster!

  6. #6
    KJM
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    Re: Roasting Peaberries in a Gene

    Pilbarista - Ive never had a problem doing peaberrys in the Gene. I treat them just like any other bean. I suspect your worries stem from having them mixed in with other beans..

    Since they seem to be so small, your thoughts about them roasting sooner look about right. Ive not actually had an issue with the Gene scorching beans, but you can always watch and temper the profile as they start to colour up..

    The only issue I have with small beans (Yemenis ::)) is that they tend to get caught in the wee holes in the metal bit inside the drum. So you have post-roast porcupine to deal with..

    Do post the result though! And the tasting!

    /Kevin

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    Re: Roasting Peaberries in a Gene

    Thanks Kevin - thats reassuring. Youre right, my concern is from observing the peaberry component of the normal green bean supply and the way they often have a tendency to char when co-roasted with a standard bean.
    Ive not noticed any tendency for them to jam; the only one that Ive had that problem with is the Decaf Wow! Thats definite porcupine material!
    Coincidentally, 10 of the 11 batches I referred to yesterday were "your" blend, adjusted for currently available beans - Peru & Ethiopian as original; Timor-Leste Liquica as the Indo component, and Columbian Volcan Supremo in place of the Nicaraguan. Ill switch that to the Nicaraguan Mombacho once the Columbian start running out. Took a batch to work a month or so back and now its at the point where Im contemplating a bigger roaster!

  8. #8
    KJM
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    Re: Roasting Peaberries in a Gene

    Quote Originally Posted by 4D687F606D5E4F6671090 link=1321764500/6#6 date=1324182222
    Coincidentally, 10 of the 11 batches I referred to yesterday were "your" blend, adjusted for currently available beans - Peru & Ethiopian as original; Timor-Leste Liquica as the Indo component, and Columbian Volcan Supremo in place of the Nicaraguan. Ill switch that to the Nicaraguan Mombacho once the Columbian start running out. Took a batch to work a month or so back and now its at the point where Im contemplating a bigger roaster!
    Funnily enough, Im using the Timorese right now just to see. Gives an interesting lingering back palate taste (according to my wine making colleague who is licensed to use such descriptions :o).

    I keep coming back to either Honduran, Colombian or Mexican for the centrals..

    I know what you mean about the bigger roaster ;D

    Cheers
    /Kevin

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    Re: Roasting Peaberries in a Gene

    I finally got around to roasting them. Gentle ramp up to 235, overall 22 minute roast time, pulled at the beginning of second crack. Thats assuming there was actually a first crack, which I didnt hear and which gave no smoke signals. Seems to be a feature of these beans, my notes from the roasting of the normal beans showed first crack as barely detectable.
    But for now - let them rest and then the taste test . . . . .



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    Re: Roasting Peaberries in a Gene

    Quote Originally Posted by 465F414F1B1F1B1B1C1F2A0 link=1321764500/3#3 date=1324066354
    The Gene takes about a minute and a half to get to temperature. This is reduced if you pre heat.
    :-?

    Quote Originally Posted by 6E4B5C434E7D6C45522A0 link=1321764500/8#8 date=1325598687
    let them rest and then the taste test . . . . .
    Nice looking roast, Im looking forward to reading about the result.

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    Re: Roasting Peaberries in a Gene

    Kaffee - youll need to nudge Gary at Gala for the results of the taste test. Ive been landed with unscheduled travel so rather than let the batch go stale I gave him the lot. I just hope the outcome isnt too dreadful to publish!

  12. #12
    Senior Member sidewayss's Avatar
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    Re: Roasting Peaberries in a Gene

    It was great to meet you Pilbarista.
    And thank you for providing me with the peaberries to sample.
    I hope you enjoyed the beans i gave you.

    Ill be honest and say they were just ok.
    i could not pick up any distinguishing features of this bean due to it being roasted quite dark.
    Dominant roast characters.
    Light in body, though nice mouthfeel.
    Ample sweetness.
    Slightly bitter after taste.

    Sorry if it appears blunt, when it comes to tasting coffee, i have to be subjective.* :)

    My feeling is your mentioned ramp to 235 degrees has over-roasted the beans.
    As far as i know, the Panama Geisha has nice floral characters, and am sure a roast in the C8 to C9 range or 215 deg celcius would have resulted in a fantastic cup.

    Tried them over consecutive days and found similar results.

    Would like to ask, is the Panama dry or wet processed?

    Gary at G



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    Re: Roasting Peaberries in a Gene

    Likewise Gary, it was good to put a face and voice to a CS forum profile.

    Dont worry, Im certainly not averse to constructive criticism. Im still a novice roaster and anything that indicates the current technique needs changing is most welcome, otherwise how do I improve?

    I havent had a chance to sample your batch yet, Im still travelling and wont be home for at least a week.

    Im wondering whether I may have been too gentle with the peaberry roast. They were pulled right at the onset of second crack, but I was wary of burning them so the temperature ramp-up was slower than normal, resulting in a roast time about 30% longer than normal. Perhaps I should have followed KJMs advice and treated them just like any other bean but with, probably, a shorter roast time. I have a friend who runs a small estate at Kona; he produces and roasts peaberries so I might seek some additional guidance from him.

    My understanding is the Panama beans are wet processed.

    Ill let you know if I repeat the peaberry exercise.

  14. #14
    Senior Member Barry O'Speedwagon's Avatar
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    I just discovered the joys of roasting peaberries in a pre-mix blend. 4/3/2 blend of Brazil PN/Ethiopian Gambella / Sulawesi Blue Peaberry. Two weeks ago I had roasted the same blend but with the regular Sulawesi Blue. So after a quick pre-heat to 150 deg, I threw these babies in the Gene. Set to 228 deg, and hit go. By about 7-8 minutes the Peaberries were looking cooked and smoke was pretty obvious (the other beans were straw coloured and heading for a 1st crack at around 11 mins or so). Pulled it and threw it in the bin (thought that discretion was the better part of valour) . Anyone else had an extreme difference in roast levels within a blend? *Note, there's a potential complicating factor here, in that my regular scales are out of batteries at moment, and I suspect that when I used my backup scales they weighed light (so there might have been excess beans in the chamber)....but the other beans did look perfectly normal.



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