Kenya Nyeri Ngunguru

[schooley]

yes, too much moisture loss will result in a flat and over-developed cup. Too little moisture loss can result n harsh/sharp flavors, you'd have to drop it really early to have less than 10% though.

With the filter, even if it's not deteriorating, your roaster is always going to perform better when the filter is clean. This is true for every roaster, home to commercial. Most commercial outfits (who are doing it right) have weekly and monthly cleaning schedules in order to keep the airflow efficient. Airflow is very important in coffee roasting, and even a little build up can have an affect on performance. Don't have experience myself with the hottop, but I'm sure someone could chime in and back that up.

[Sam21]

Wow. I had the moisture loss for my Guatemalan roasts all wrong. I was getting consistent 13.6-14% readings. So, I guess the Kenyan isn't that far off with a 12.4% loss and a fresh crop in comparison.

I noticed that my favorite Guat roast had 13.6 moisture reading, so im guessing that I am not screwing up the Kenyan. It's a slight change - I thought originally that I was losing 15-16 with the Guat. That was not the case haha. Thank the notes!

I'm very careful with my cleaning regiments. The filter I technically good for 20-30 roasts, but I want to clean it much sooner than that.

[frank828]

i roasted up my last 0.44lbs of this in my new behmor using the p2 1/2# setting. hit cool at 1:10 after first crack. hoping that lands me right at city+.

17 hours later, tried a cup out of the aeropress. much better than i remember getting out of my air crazy. so much easier getting an even roast using the behmor too. i did have to pick out about 15-20 quakers and other defects though.

i definitely get the whole tomato soup thing.

[Sam21]

Just had my first cup of a roast that I let go a single snap into second crack on my Hottop. Brewed it up in a V60. Fantastic pronounced fruit with a powerful acidity draped in bittersweet chocolate. I shortened the time between cracks to about 1.5 minutes and that seems to have created a great Full City profile for pourover. The fruit is very pronounced, but still with a balancing chocolate roast presence. A really great coffee!

[Weyesa]

I am just finishing my third brew of this one, a C+ roast. When I was a kid, I used to pick rasberries, blackberries and wild strawberries and my mom would make them into a pie that same day. This coffee tastes like that-- blackberry, sweet, light malt-- wonderful. I liked the darker roast, too, but IMO, C+ is where this one sings.

[Weyesa]

Can I get an "Amem" for this bean? Every time I brew this, I feel like a sinner at a tent revival bursting to testify. Maybe I'll just sit back and enjoy the last of my cup instead. Hallelujah.

[Sam21]

Can I get an "Amem" for this bean? Every time I brew this, I feel like a sinner at a tent revival bursting to testify. Maybe I'll just sit back and enjoy the last of my cup instead. Hallelujah.

I have 3 pounds of this bean left. I made some amazing aero press cups with the first 2 pounds. I can't wait to roast up another batch!