Roasting RARE Coffee!! Less than 10% of all coffee in the world

Peaberry only accounts for less than 10% of all coffee that's harvested. It's a coveted product. We show you our unique way of roasting a Kenyan Peaberry. Enjoy!
#coffeeroasting #coffeeroaster #specialtycoffee #peaberry #coffee #artisan3e #artisan #coffeecrafters #airroaster #share

Пікірлер: 4

  • @robertebob
    @robertebob4 ай бұрын

    thanks for the validation i needed on the behavior of peaberry during roasting. i have been through many bags of Tanzanian Peaberry and wasn't sure if i was the only one that was experiencing that.

  • @isleblue65
    @isleblue655 ай бұрын

    How did you figure out that this coffee comes out better with a slower roast? Was it trial and error, or did you roast several sample batches on the Behmor using different profiles? Very informative videos!

  • @StraitCoffeeRoasters

    @StraitCoffeeRoasters

    5 ай бұрын

    Great question! When we sample roast, we track how long it takes to get to first crack and roughly what temperature it begins. This helps pre-determine what roast profile to begin with. Once we get it into the Artisan 3e, the first roast is usually a trial and error to help build the long term roast profile, although most of the time we can determine this based on the sample roast. The greatest thing about manual roasting is that I get full control over temperature and loft as it's roasting. If I notice the rate of rise is too rapid, I can adjust quickly, or if the temperature is increasing quicker than I'd like, I can adjust.

  • @isleblue65

    @isleblue65

    5 ай бұрын

    @@StraitCoffeeRoasters Thank you, great explanation!