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RE: Make Your Coffee Great Again: What are Natural and Honey Coffees?
Very nice. I knew of the first two methods, but not the honey. Sounds awesome.
How does this sort of processing affect the roast? Does anything need to be done differently?
No, nothing different. The flavors are already imparted into the beans during the drying process. The beans are then dry-milled to remove the outer parchment before being stored and shipped, so there won't be anything stuck on the beans that would affect the roast or gunk up a roaster. Of course, you won't want to dark roast this coffee - or any premium coffee, for that matter.
I always shoot for a minute after first crack. But the Poppery isn't very precise, so I sometimes get them too hot. It's harder this time of year because of the ambient temperatures.
When we lived in Michigan it was the opposite. I had to remove the little thermoswitch thingy from the popper so it wouldn't shut off, or it would just bake the beans because it wouldn't get them hot enough. Now I struggle because I sometimes get second crack almost on top of first crack. And blends are just plain confusing when that's happening. :)
Looking forward to more of your posts.