View Full Version : Kona Roasting Madness
dyj48
10-19-2006, 12:43 AM
Well, as a total noob to coffee roasting, I know it’s sacrilege to even think of roasting Kona coffee beans for your first coffee roast. But if it’s the only green beans you have, you don’t have much of a choice. My Mother lives in Kona, Hawaii (she moved there three years ago) for the weather, and the beauty of paradise. My sister lived there for 22 years among four acres of Kona Coffee Trees. So I’ve been drinking Kona for over twenty years. But never have I ever tried to roast coffee. So she came out for a visit last week and brought me a bag of green Kona beans.
Anyway, given all the support and information on this forum on coffee particularly by Dan, I gave it a try. Bought a popcorn popper (the Popcorn Pumper by Hamilton Beach) at a thrift store for $2.99. I brought it home, topped it off with a tin can and a little piece of metal from a sanding pad to cover the can.
I first roasted a batch until the end of the second crack. It was very dark and very oily. It smelled great!! It took about ten minutes to roast. We drank it the next day and it tasted similar to Starbucks but with a much better flavor, but it was too dark and slightly bitter. After reading Dan’s response, the next day, I then decided to get a timer and do a number of small batches at different times. I ended up making up five more batches roasted to different levels. I ended up with six batches which included the following: 1) end of the first crack; 2) 45 seconds past the first crack; 3) one minute, 30 seconds past the first crack; 4) beginning of the second crack; 5) middle of the second crack; and of course the 6) end of the second crack.
I did this on my deck and the ambient temperature was around 55 degrees. I roasted the fourth roast (middle of second crack) last and the wind had come up and it took almost 15 minutes to get to the middle of the second crack. I think it cooled the popper off and lowered the temperature so that it just took much, much longer to get to the center of the second crack. After reviewing all the coffee batches, I ended up combining batch 2 and 3 as there was clearly little difference between those two batches.
My wife and I began to taste the coffee after letting them sit for at least a day. We’ve not finish all of them yet, but clearly the coffee roasted (1) to the end of the first crack was too bland and mild even for Kona which is generally a mild and smooth coffee. Both the beginning of the second crack (3) and the middle of the second crack (4) is sensational. We really love both of those roasts. Opusxox also indicates that this is his favorite as well. We’ve not tried the coffee in between the first and second crack yet, and will do so tomorrow as we’ve combined those two (2 &3). We use a paper filtered Gevalia coffee maker.
Yesterday, I also bought another popcorn popper (West Bend Poppery II) at another thrift store for $5.00 and will roast more this weekend without having to wait for the popper to cool each time (Yay!).
Anyway, the pictures below shows my setup as well as the coffee roasted to various degrees of darkness. I do want to indicate that the batch at the end is NOT as dark as it shows, but more of a Viennese roast color.
Obviously, I going down another slippery slope, but my wife and I wanted to thank all of you for giving us all of this advice and information for something we both enjoy together.
Davis (dyj48)
Bigwaved
10-19-2006, 01:01 AM
Nice job! With a source of Kona like yours, you had to learn how to roast. :D
Mister Moo
10-19-2006, 11:07 AM
Chapter VI: Triumph of the Borg - Kona Quadrant 7793836732-y
1. The Assimilation of subject Davis (dyj48)
Bwa hahaha. BWA HA HA HA HA HA. Suck it down Davis; not much else to do at this point. I bet on the in-between roast after 48-hr rest. (OpusXOX is a closet $tarbux char-burn drinker. He spends all his spare time working on the racer now, anyhow. He's outta touch.)
Use the WBII with the plastic lid until it finally melts down, then consider the can-sleevie thing. WBII works VERY well if you can tip it backwards about 10-15 degrees and keep it from tipping over during a roast. Load it while it's running, adding beans until they are just barely moving on their own, then stir with a chopstick for a minute or two until they spin on their own. That's the route to max the capacity.
Enjoy, subject Davis (dyj48). Please to report back on the best Kona roast, IYO. :)
http://img.photobucket.com/albums/v339/xenawarriorcat/Cigar/borg-childrencopy.jpg
Welcome to the family.
CigarGal
10-19-2006, 11:19 AM
Sounds like you have been assimilated. welcome aboard! This coffee thing is a fun project with your mate. We are having a blast trying new coffees and new roasts.
Mister Moo
10-19-2006, 11:23 AM
Sounds like you have been assimilated. welcome aboard! This coffee thing is a fun project with your mate. We are having a blast trying new coffees and new roasts.IRoast update hijack?
dyj48
10-20-2006, 02:56 AM
Nice job! With a source of Kona like yours, you had to learn how to roast. :D
Unfortunately, she SOLD the four acres several years ago, but my mom knows the folks at the mill....so maybe I can continue to get the green stuff.......
Bigwaved
10-20-2006, 08:47 AM
Unfortunately, she SOLD the four acres several years ago, but my mom knows the folks at the mill....so maybe I can continue to get the green stuff.......
That is sad news about the sale, but hope with your mom. Good luck.
dyj48
10-20-2006, 07:57 PM
Ok, ok,
Here it is so far, my wife, myself and my mother are the judges of the roasts.
Roast 1 is too light and bland, that's after crack1,
Roast 2 is nice, but still on the mild side and doesn't have the depth, that's the middle, inbetween crack one and two.
Roast 3 is just at the very beginning of crack 2, is great..with wonderful flavors and taste
Roast 4 is excellent and in the middle of crack 2 just as it's really rolling in the crack. We like this as much as roast 3.
Roast 5 is too dark and begins to have the starbucks burnt tastes....
So Dan can also try and test what I've sent him....I have a little left so Bigwave (Dave) and Cigargal (Marianne) pm me your addresses and I can send you maybe about half a pound and you can test it as well.....
Davis
Bigwaved
10-20-2006, 08:00 PM
Mighty nice offer, Davis. Check your box.
Ok, ok,
Here it is so far, my wife, myself and my mother are the judges of the roasts.
Roast 1 is too light and bland, that's after crack1,
Roast 2 is nice, but still on the mild side and doesn't have the depth, that's the middle, inbetween crack one and two.
Roast 3 is just at the very beginning of crack 2, is great..with wonderful flavors and taste
Roast 4 is excellent and in the middle of crack 2 just as it's really rolling in the crack. We like this as much as roast 3.
Roast 5 is too dark and begins to have the starbucks burnt tastes....
So Dan can also try and test what I've sent him....I have a little left so Bigwave (Dave) and Cigargal (Marianne) pm me your addresses and I can send you maybe about half a pound and you can test it as well.....
Davis
Chapter VI: Triumph of the Borg - Kona Quadrant 7793836732-y
1. The Assimilation of subject Davis (dyj48)
Bwa hahaha. BWA HA HA HA HA HA. Suck it down Davis; not much else to do at this point. I bet on the in-between roast after 48-hr rest. (OpusXOX is a closet $tarbux char-burn drinker. He spends all his spare time working on the racer now, anyhow. He's outta touch.)
Use the WBII with the plastic lid until it finally melts down, then consider the can-sleevie thing. WBII works VERY well if you can tip it backwards about 10-15 degrees and keep it from tipping over during a roast. Load it while it's running, adding beans until they are just barely moving on their own, then stir with a chopstick for a minute or two until they spin on their own. That's the route to max the capacity.
Enjoy, subject Davis (dyj48). Please to report back on the best Kona roast, IYO. :)
http://img.photobucket.com/albums/v339/xenawarriorcat/Cigar/borg-childrencopy.jpg
Welcome to the family.The racer is almost done now.:) Trying to drag me out of the closet eh?
It worked. I believe I stated (although at my advanced age I could be mistaken), that i roast Kona to just before second crack, or a few seconds into it. Too far into second crack and it is too late, still good, but past peak. Starbuck's char burn eh? Why I oughta....... What was I saying?
Well, as a total noob to coffee roasting, I know it’s sacrilege to even think of roasting Kona coffee beans for your first coffee roast. But if it’s the only green beans you have, you don’t have much of a choice. My Mother lives in Kona, Hawaii (she moved there three years ago) for the weather, and the beauty of paradise. My sister lived there for 22 years among four acres of Kona Coffee Trees. So I’ve been drinking Kona for over twenty years. But never have I ever tried to roast coffee. So she came out for a visit last week and brought me a bag of green Kona beans.
Anyway, given all the support and information on this forum on coffee particularly by Dan, I gave it a try. Bought a popcorn popper (the Popcorn Pumper by Hamilton Beach) at a thrift store for $2.99. I brought it home, topped it off with a tin can and a little piece of metal from a sanding pad to cover the can.
I first roasted a batch until the end of the second crack. It was very dark and very oily. It smelled great!! It took about ten minutes to roast. We drank it the next day and it tasted similar to Starbucks but with a much better flavor, but it was too dark and slightly bitter. After reading Dan’s response, the next day, I then decided to get a timer and do a number of small batches at different times. I ended up making up five more batches roasted to different levels. I ended up with six batches which included the following: 1) end of the first crack; 2) 45 seconds past the first crack; 3) one minute, 30 seconds past the first crack; 4) beginning of the second crack; 5) middle of the second crack; and of course the 6) end of the second crack.
I did this on my deck and the ambient temperature was around 55 degrees. I roasted the fourth roast (middle of second crack) last and the wind had come up and it took almost 15 minutes to get to the middle of the second crack. I think it cooled the popper off and lowered the temperature so that it just took much, much longer to get to the center of the second crack. After reviewing all the coffee batches, I ended up combining batch 2 and 3 as there was clearly little difference between those two batches.
My wife and I began to taste the coffee after letting them sit for at least a day. We’ve not finish all of them yet, but clearly the coffee roasted (1) to the end of the first crack was too bland and mild even for Kona which is generally a mild and smooth coffee. Both the beginning of the second crack (3) and the middle of the second crack (4) is sensational. We really love both of those roasts. Opusxox also indicates that this is his favorite as well. We’ve not tried the coffee in between the first and second crack yet, and will do so tomorrow as we’ve combined those two (2 &3). We use a paper filtered Gevalia coffee maker.
Yesterday, I also bought another popcorn popper (West Bend Poppery II) at another thrift store for $5.00 and will roast more this weekend without having to wait for the popper to cool each time (Yay!).
Anyway, the pictures below shows my setup as well as the coffee roasted to various degrees of darkness. I do want to indicate that the batch at the end is NOT as dark as it shows, but more of a Viennese roast color.
Obviously, I going down another slippery slope, but my wife and I wanted to thank all of you for giving us all of this advice and information for something we both enjoy together.
Davis (dyj48)
Sounds like you are well on your way down the path to true enlightenment Davis. Nice work.
Mister Moo
10-20-2006, 09:00 PM
...Roast 5 is too dark and begins to have the starbucks burnt tastes....
DavisSend to OpusXOX. He'll think it's fine. Just look at his "borg family album" foto, above. "He's" still a rookie. :r :r :r
Send to OpusXOX. He'll think it's fine. Just look at his "borg family album" foto, above. "He's" still a rookie. :r
:tg :tg :tg It seems I have some friends.
Mister Moo
10-20-2006, 09:27 PM
:tg :tg :tg It seems I have some friends.Sorry man. Someone said you were all about pilates now and weren't coming back. I figured I'd never have to answer for anything. Oh well - I jumped a little early.
Yo! Davis! So DON'T send him any coffee! :D
Sorry man. Someone said you were all about pilates now and weren't coming back. I figured I'd never have to answer for anything. Oh well - I jumped a little early.
Yo! Davis! So DON'T send him any coffee! :DDon't make me come up there and open up a can of Folgers on your ancient A$$.
Mister Moo
10-20-2006, 09:33 PM
Ok, ok...
...Roast 4 is excellent and in the middle of crack 2 just as it's really rolling in the crack. We like this as much as roast 3...
So Dan can also try and test what I've sent him....I have a little left so Bigwave (Dave) and Cigargal (Marianne) pm me your addresses and I can send you maybe about half a pound and you can test it as well.....
DavisGlad you found a good groove, D'8. With deepest thanks for the super-kind Kona bomb, I'm hoping I'll find one soon, too! Thanks Davis - very generous and much appreciated. :)
dyj48
10-20-2006, 10:13 PM
:tg :tg :tg It seems I have some friends.
I think I can scrape up another 1/2 pound...it'll be great if everyone could post the results of their roast on the thread since the beans are from one batch and should'nt differ considerably. I'm sure the tastes will differ based on ambient conditions and of course "equipment" as mine cost all of $2.99. Of course, our taste buds differ as well but this is fun!!!
PM your addy to me, opusxox and I'll send you 1/2 pound to roast and share with us as well.
Davis
I think I can scrape up another 1/2 pound...it'll be great if everyone could post the results of their roast on the thread since the beans are from one batch and should'nt differ considerably. I'm sure the tastes will differ based on ambient conditions and of course "equipment" as mine cost all of $2.99. Of course, our taste buds differ as well but this is fun!!!
PM your addy to me, opusxox and I'll send you 1/2 pound to roast and share with us as well.
DavisI will certainly take advantage of your kind offer Davis. I love Kona with a passion. PM sent.
dyj48
10-21-2006, 04:58 PM
Dave (Bigwaved): DC# 0306 1070 0005 3840 9136
Skip: (Opusoxo): DC# 0306 1070 0005 3841 2242
Calling Cigargal: Come in, Marianne!!
dyj48
10-24-2006, 04:13 PM
Marianne (Cigargal)...comin' your way..
DC# 0306 1070 0004 7623 3671
Dave (Bigwaved): DC# 0306 1070 0005 3840 9136
Skip: (Opusoxo): DC# 0306 1070 0005 3841 2242
Calling Cigargal: Come in, Marianne!!
Got it yesterday, or the day before. Sorry I forgot to post. Thanks again Davis, I will roast today and sample this weekend.
Mister Moo
10-26-2006, 10:29 AM
Got it yesterday, or the day before. Sorry I forgot to post. Thanks again Davis, I will roast today and sample this weekend.Op'OX and all - I'm very interested in your roast profile details and brewed cup report. You would be so kind to post your Kona roast process and results?
I'll roast 8 oz. to less than midway between first and second. With SCCO I think this will be about 6 minutes.
dyj48
10-26-2006, 01:07 PM
Just a quick update on my roasting results. After a week of drinking just incredible recently roasted Kona coffee, here are our (noob) results with my wife, mother and me participating in the tasting....
Both my wife and I like the Kona roasted just to the very beginning of the second crack.
My mother, who's 84, visiting from Hawaii and brought me the beans, votes for the coffee that's roasted into the middle of the second crack.
So it might be worthwhile to roast it a bit further.....:dr
BTW...on my hands and knees, I begged my mother (she's back in Kona, now) to get me some more green beans....she's a close friend of the owners of the Kona coffee mill.......please, Mom, please!!!
Mister Moo
10-26-2006, 01:22 PM
...she's a close friend of the owners of the Kona coffee mill.......please, Mom, please!!!Yeah Ma... c'mon, Ma. Wouldja wouldja wouldja? Awwwwwww, Ma!
Davis - If Mom comes around to help out on green beans, I'm SURE everyone here would agree to all go in together and get her some new flip-flops, Panama Jack clip-on shades and another "Ho hum. Just another sh*tty day in paradise" tee-shirt. ;)
dyj48
10-26-2006, 01:41 PM
new flip-flops, Panama Jack clip-on shades and another "Ho hum. Just another sh*tty day in paradise" tee-shirt. ;)
Heh, heh, that's what I wear!!! :D
Bigwaved
10-28-2006, 12:55 PM
Op'OX and all - I'm very interested in your roast profile details and brewed cup report. You would be so kind to post your Kona roast process and results?
I'll roast 8 oz. to less than midway between first and second. With SCCO I think this will be about 6 minutes.
Profile used for 8 oz in the iRoast-2:
Stage 1: 350 degrees for 3 minutes
Stage 2: 400 degrees for 4 minutes
Stage 3: 450 degrees for 3 minutes
Cooling stage for 4 minutes
The first crack rolls around the 6 minute mark. The second crack hits right at the 10 minute mark.
Mister Moo
10-31-2006, 07:47 PM
I'm totally loving Kona Madness, Davis style. I put up a pound this evening at 19:00hrs EDT. Tomorrow morning will tell the truth about a light roast vs. a darker roast.
This is some kinda primo bean - really select. It dropped almost all the chaff in the roaster, roasted perfectly even, out of the roaster smells like my idea of the perfect coffee. The aroma is remarkable. If it tastes half as good as it smells this could go down as the finest coffee I've ever enjoyed. I mean - I took a picture of it, fer cryin' out loud.
Thanks again, D. This is really cool. :)
http://img.photobucket.com/albums/v339/xenawarriorcat/coffee%20jive/kona.jpg
17 oz. SCCO, ambient 64*
first crack began 9m 30s at 440* indicated
first crack ended 11m 30s at 450* indicated
maintained 440*
11m 30s light smoke began to wisp - stopped roast and cooled quickly
14 1/2 oz finished
dyj48
10-31-2006, 10:22 PM
Glad you like it, Dan. I hope the flavor will taste as good as you're smelling. I think the close to second crack really has the taste, but I'm looking forward to your review.
ps. all out of current batch...expecting delivery on another ten pounds Kona from ANOTHER source my mother knows........my mother is mad!!!!, I tell you....mad!!!!
I'm sending her a Poppery II, I bought today for $5.99. Not a bad exchange....
I roasted my sample of Kona and agree with Dan on several points. This is some very good looking uniform in size(around fancy size) batch oh Kona beans. They indeed roasted very uniformly and the aroma was wonderful. I did not take any pictures, I should have.
entire package SCCO, ambient 84*
stir crazy heating element disconnected, unit preheated to mid 400s
first crack began 8m 45s. as first crack was winding down I reduced the temp to 375 or so
first crack ended around the 11m mark
at 13 m with the beans starting to brown nicely but still having a lighter shade in the crack of the bean I pulled them andd cooled quickly. I would guess that second crack was about 2-3m away at that temp. I didn't want to push these beans too far too fast.
I must again comment how perfectly formed these beans are, almost like they were dropped from a coffee bean mold.
I roasted these on Wednesday or Thursday last week and started sampling on the weekend with Mrs. XOX. We used a Bodum Santos vacuum coffee maker for brewing.
Impressions:
A light delicate Kona flavor through and through. Based on the aroma from the beans I was expecting a somewhat fuller bodied profile. Probably would benefit from a slightly longer roast time. These are very good Kona beans I have been roasting Kona from many sources for several years now and these beans appear to be very fresh and look better than 80% of the beans I have seen. Thank you Davis for the sample.
Bigwaved
11-01-2006, 08:38 AM
Jenny and I are having ours this morning. I will post our thoughts later.
Mister Moo
11-01-2006, 09:25 AM
...I roasted my sample of Kona and agree with Dan on several points... As you must. :) I have taken much advice in the past from Cea at Smith Farms (http://www.smithfarms.com/index.htm). I admit she sent me to the light side whereas her husband has said there is no such thing as a bad way to roast Kona. (I respectcully disagree.)
...I was expecting a somewhat fuller bodied profile...Which I'm sure you'll isolate with this fine, delicate Kona if roasted lighter and lighter, not darker and darker. :D
Mister Moo
11-01-2006, 09:50 AM
Mine came out of the pot and fell into the cup this morning, speaking gently to me. It was saying, "Dannnnnnnnnnnn..... never surrender to the demon Kona over-roasters......" I suspected last night that I took the roast a tad farther than necessary when I saw the wisps of smoke that warn of thicker smoke that warns of an impending second crack that abuses Kona, in my opinion.
In fact, this mornings coffee was medium bodied (Kona never goes heavy on my tongue like many other island coffees), had no pronounced acidity (I almost need to drink nitric or to feel the acidity in my stomach to notice it - must be from smoking*) and bragged slightly of the nutty taste that makes Kona special. I think another 24-hours of rest may bring out more. I drank half a pot this morning - it was pretty darn good.
To honor the (almost certainly incorrect) opinions of others in the world, I will split the balance of green and roast half of it just past first crack and the other half to an active second. On the lighter version I'll be killing the roast one minute after 1st crack snapping and smoke stops.
Expect honest reviews of the three versions, each rested 48-hours, and count on some belly-crawling low-down humble-a$$ed apologies if the darker actually roast outshines the lighter, which, of course, it will not.
CigarGal
11-01-2006, 11:21 AM
Here's the IRoast profile I used:
Preset
Stage 1- 385/3 min
Stage 2- 425/4 min
Stage 3 455/1.5 min
AT=56 degress
1st crack-5:15min
2nd crack-8:30
Stopped the roast right at the second crack. Beans were already dark and oily. Waited 24 hrs and brewed in french press. Was a great cup of coffee. I am going to try the lighter roast on the next batch...and let it sit for 48 hrs like MrM suggests.
As you must. :) I have taken much advice in the past from Cea at Smith Farms (http://www.smithfarms.com/index.htm). I admit she sent me to the light side whereas her husband has said there is no such thing as a bad way to roast Kona. (I respectcully disagree.)
Which I'm sure you'll isolate with this fine, delicate Kona if roasted lighter and lighter, not darker and darker. :D
Why you pompous..........self annointed...........ancient....................... .................................................. ................I can't remember where I was going with that. Oh well.
Dan, yada-yada-yada. I think I agree with her husband, there is no bad way to roast Kona, other than to make charcoal out of it. Roast it lighter and lighter he says, why not just grind it green? I didn't mod that SCCO just to let it sit and grind green beans. I have tried many roasts with Kona and seem to have the best results with mid way between first and second crack - to just before second crack. I think if stopped too soon you lose some of that nuttiness. However, in your honor I will walk a batch past the preheated SCCO and toss it into the grinder to test your theory. BTW thanks for the smithfarms link, I just ordered 6 lbs to try and hold us over for a week or two.:D They have very good pricing on the green stuff. If it is half as good as your perception of your self knowlege of coffee roasting is, it ought to be damn good.;)
Here's the IRoast profile I used:
Preset
Stage 1- 385/3 min
Stage 2- 425/4 min
Stage 3 455/1.5 min
AT=56 degress
1st crack-5:15min
2nd crack-8:30
Stopped the roast right at the second crack. Beans were already dark and oily. Waited 24 hrs and brewed in french press. Was a great cup of coffee. I am going to try the lighter roast on the next batch...and let it sit for 48 hrs like MrM suggests.
Don't let the coffee police (Dan) see this post. You will be busted for over roasting.
I just love raggin on Dan when he is not online to defend himself.:D Dan, you wouldn't know an SCCO from a Senseo pod machine if it hit you in the A$$. Wow, that felt good.
Just kidding brother, you know I love ya..............doggie style.:D
Mister Moo
11-01-2006, 12:25 PM
Why you pompous..........self annointed...........ancient
KING ME!! :D
http://www.comparestoreprices.co.uk/images/sk/skill-jam-checkers.gif
Bigwaved
11-01-2006, 12:28 PM
KING ME!! :D
If you keep posting poses of yourself in frozen bean bag contraption garb, you will have to say, "queen me!" :D
Mister Moo
11-01-2006, 12:38 PM
If you keep posting poses of yourself in frozen bean bag contraption garb, you will have to say, "queen me!" :DYeah, yeah - whatever.
Dont mind poor old OpusXOX. He just needs more coffee. His last batch certainly incinerated most the volatiles, oils, aromatics and, esp., the CAFFEINE. He'll be OK after his 17th cup.
Tristan
11-01-2006, 12:48 PM
I might have to send for some Kona now damn it! Sounds like very tasty coffee! The smith farm's website, wow, they have one of the longest web pages I've seen in a while! Any other sources you'd recommend that have good quality/price ratio?
Mister Moo
11-01-2006, 01:59 PM
I might have to send for some Kona now damn it! Sounds like very tasty coffee! The smith farm's website, wow, they have one of the longest web pages I've seen in a while! Any other sources you'd recommend that have good quality/price ratio?
OpusXOX (below)
http://i11.tinypic.com/2vvta89.jpg
has roasted (http://www.redfish.net/yosemitenov2002_2/fire.jpg) more recreational Kona than anyone else I know. He'd be a good suspect for green resources after the firetrucks leave. I've had good luck (but not low prices) with the meager amount of Kona I've bought the folks at Smithfarms. I'm not sure there is such a thing a low-priced Kona.
Mister Moo
11-01-2006, 02:16 PM
Why you pompous..........self annointed...........ancient....................... ............................
If it is half as good as your perception of your self knowlege of coffee roasting is...And your point, is...
:r
I might have to send for some Kona now damn it! Sounds like very tasty coffee! The smith farm's website, wow, they have one of the longest web pages I've seen in a while! Any other sources you'd recommend that have good quality/price ratio?
Good quality and prices here.
http://www.konamountaincoffee.com/precis/index.asp
And they even have peaberry, my personal favorite Kona vitola.:D
dyj48
11-01-2006, 06:01 PM
Ok, ok, ok....here's the deal, I'm going to Hawaii for thanksgiving...for a week. I'm gonna visit the mill where my mom got the original beans. Don't know what prices I will get. But if I can try to bring some back in volume (at least 20 pounds), maybe I can sell about half or ten pounds at cost plus postage....(1 pound packs) so more folks can have a try at this stuff....what do you think?
Again, no guarantees, and dunno the price yet, but will try....the mill is run by John Kunitake who is one of the oldest and most respected Kona bean farmers and roasters in Kona (organizer of the Kona marathon).
dyj48
11-01-2006, 06:05 PM
As you must. :) I have taken much advice in the past from Cea at Smith Farms (http://www.smithfarms.com/index.htm). I admit she sent me to the light side whereas her husband has said there is no such thing as a bad way to roast Kona. (I respectcully disagree.)
Which I'm sure you'll isolate with this fine, delicate Kona if roasted lighter and lighter, not darker and darker. :D
Actually, the smith farm prices are pretty decent....at only $12 per pound for the green stuff, that's decent. Maybe I'll try to get peaberrys and see how they differ from my sources...
Mister Moo
11-01-2006, 07:11 PM
Ok, ok, ok.... ...maybe I can sell about half or ten pounds at cost plus postage....(1 pound packs) so more folks can have a try at this stuff....what do you think?
Maybe we'll agree on some roasting profile(s) by then. You know - as everyone comes around to my point of view. Except maybe Skip von Feuerkonablitzen. :)
Bigwaved
11-01-2006, 07:29 PM
Maybe we'll agree on some roasting profile(s) by then. You know - as everyone comes around to my point of view. Except maybe Skip von Feuerkonablitzen. :)
I will have to go with Skip on this on, Cheshire. :D
Mister Moo
11-01-2006, 08:06 PM
I will have to go with Skip on this on, Cheshire. :DOn which issue? Incineration of Kona or on my being a "pompous..........self annointed...........ancient.......". Etc. etc.
Or both?! :r
Bigwaved
11-01-2006, 08:09 PM
On which issue? Incineration of Kona or on my being a "pompous..........self annointed...........ancient.......". Etc. etc.
Or both?! :r
If I plead the 5th, will you then know my answer, oh man of coffee mountain tops? :D
Cheshire back!
On which issue? Incineration of Kona or on my being a "pompous..........self annointed...........ancient.......". Etc. etc.
Or both?! :r
It was just a joke, You are getting sensitive as well as crotchety in your advanced state of biological decay.:D I don't think just before second crack qualifies as incineration, afterall, you are the one that won't disconnect his stir crazy heating element, just like to show off your impressive amperage drain. Rushing those poor little beans to an untimely demise.
I do respect your knowledge and will try your just to the finish of first crack method. I have to pee too much after drinking 17 cups to get my caffeine!
Mister Moo
11-01-2006, 09:13 PM
It was just a joke, You are getting sensitive as well as crotchety in your advanced state of biological decay.:D I don't think just before second crack qualifies as incineration, afterall, you are the one that won't disconnect his stir crazy heating element, just like to show off your impressive amperage drain. Rushing those poor little beans to an untimely demise.
I do respect your knowledge and will try your just to the finish of first crack method. I have to pee too much after drinking 17 cups to get my caffeine!Dang it, Skip - if you call me sensitive, crotchety and fossil like again I'm gonna come down there and pull the drainplug on the SS Grouper Grabber. I mean, I would if my back, eyesight and kidneys were in good enuff shape to make the drive. And then I'm... and then... Sorry. What was the question? :D
Bigwaved
11-01-2006, 09:29 PM
Dang it, Skip - if you call me sensitive, crotchety and fossil like again I'm gonna come down there and pull the drainplug on the SS Grouper Grabber. I mean, I would if my back, eyesight and kidneys were in good enuff shape to make the drive. And then I'm... and then... Sorry. What was the question? :D
To be or not to be...
Mister Moo
11-02-2006, 07:40 AM
36-hours post roast.
No great change from yesterday.
Next report in 24-hours. Can you stand the wait?
I suspect slightly more body and nuttiness in a shorter roast cycle yet, I am fearful of the claims made by the incinerators and their smoldering lackies - you know who you are. This is nerve wracking.
I am fearful. This is probly some new variety of Kona, genetically engineered, perhaps, for dark roast?
:hn
ferdelance
11-02-2006, 08:09 AM
I have seen this question concerning many varieties of Coffee, "which roast is the correct one" the answer is the one you like the best. Kona is however a very delicate bean, much more than other island coffee's and IMHO, the best flavors are picked up in a city roast, it will be brighter the shorter time you roast it, the longer you roast it the more you will burn off those acids that give it that bright flavor, and some who do not like the brightnesss will take it a bit darker in search of more body. the darker you roast a kona, the more esaily it is to hide it's bad attributes as there is a lot of poorly milled Kona. so you have to know where you get it from is reliable. (not an ad, but Russ here at CBC, lived in Kuaui for 5 years and knows the Hiawawian coffee market quiet well, and we carry some a good assortment of island coffees).
I have seen this question concerning many varieties of Coffee, "which roast is the correct one" the answer is the one you like the best. Kona is however a very delicate bean, much more than other island coffee's and IMHO, the best flavors are picked up in a city roast, it will be brighter the shorter time you roast it, the longer you roast it the more you will burn off those acids that give it that bright flavor, and some who do not like the brightnesss will take it a bit darker in search of more body. the darker you roast a kona, the more esaily it is to hide it's bad attributes as there is a lot of poorly milled Kona. so you have to know where you get it from is reliable. (not an ad, but Russ here at CBC, lived in Kuaui for 5 years and knows the Hiawawian coffee market quiet well, and we carry some a good assortment of island coffees).
Yeppers!:)
Bigwaved
11-02-2006, 09:37 AM
The first grind was 48 hours post roast. The second was at 72. Not much changed. The concensus at our house was that stopping the roast right at/before the second crack was hit. Plenty of kona flavor. No good words come to mind on describing the taste. Can coffee taste creamy without cream?
Mister Moo
11-02-2006, 09:37 AM
... the longer you roast it the more you will burn off those acids that give it that bright flavor...Finally - someone, and a professional to boot, who makes some sense around this thread (besides me). :D
("Yeppers." my azzozole. Dreaming.)
Finally - someone, and a professional to boot, who makes some sense around this thread (besides me). :D
("Yeppers." my azzozole. Dreaming.)
Didn't you have your spectacles on? He wrote city roast. He is talking about going beyond that point, not about turning on the roaster.
Roast Names
Here is Sweet Maria's list of roast names from lightest to darkest:
1//2. MisterMaDuroo roast
Very green in color with a distinct vegetal taste. Reminiscent of fresh grass and meconium.
1. Light Cinnamon
Very light brown, dry , tastes like toasted grain with distinct sour tones, baked, bready
2. Cinnamon
Light brown and dry, still toasted grain with distinct sour acidy tones
3. New England
Moderate light brown , still sour but not bready, the norm for cheap Eastern U.S. coffee
4. American or Light
Medium light brown, the traditional norm for the Eastern U.S .
5. City, or Medium
Medium brown, the norm for most of the Western US, good to taste varietal character of a bean.
6. Full City
Medium dark brown with some slight oily drops, good for varietal character with a little bittersweet.
7. Light French, or Espresso
Moderate dark brown with oily drops, light surface oil, more bittersweet, caramelly flavor, acidity muted.
8. French
Dark brown oily, shiny with oil, also popular for espresso; burned undertones, acidity diminished
9. Italian or Dark French
Very dark brown very shiny, burned tones become more distinct, acidity almost gone.
10. Spanish
Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.
I actually prefer lighter than city roast for Kona. I guess I will say this again: mid way between first and second crack, to just before second crack is where I like to be.
Bigwaved
11-02-2006, 10:34 AM
:r Mr. M'oo roast...:D
ferdelance
11-02-2006, 10:35 AM
Can coffee taste creamy without cream?
of course it can, if that is what you taste, someone else may call it differently, but with describing coffee's any word can be used if that is what you taste buds taste. is it creamy as in a buttery taste or as in a floral taste? that by the way is a rhetorical question, as you can only answer that.
i have even seen a professional cupper use the term "saurkraut aftertaste" now i tatsed the same cofffee and i didn't taste that, to me is was more grassy.
of course it can, if that is what you taste, someone else may call it differently, but with describing coffee's any word can be used if that is what you taste buds taste. is it creamy as in a buttery taste or as in a floral taste? that by the way is a rhetorical question, as you can only answer that.
i have even seen a professional cupper use the term "saurkraut aftertaste" now i tatsed the same cofffee and i didn't taste that, to me is was more grassy.
Musta been Dan's roast.:D
:r Mr. M'oo roast...:D
I just knew you would appreciate that one.:)
Bigwaved
11-02-2006, 11:06 AM
Okay after further research, my tastebuds tasted "good". So my description of my cup 'o joe was that is tasted good. :D
ferdelance
11-02-2006, 12:36 PM
Okay after further research, my tastebuds tasted "good". So my description of my cup 'o joe was that is tasted good. :D
and that is the most important thing to anyone, how the coffee tastes to them. :sb
CigarGal
11-02-2006, 12:59 PM
We had the last bit of Kona that I roasted on Sunday this morning and the consensus is that it is even better...so the roasted beans need to sit 2-3 days in our HO.
Mister Moo
11-02-2006, 03:35 PM
I never thought B'wave Dave would gang up on me with The Human TorchXOX - never saw it coming. Totally blindsided... I hope Ferdelance, CigarGal and others steeped with humanity are not put off by this roaster thuggery and scorcher-gansta behavior. You wicked, wicked children. :sl
As some will always cast their mean little stones, I am (as usual) taking the high road and standing by my original proposition - public disclosure of three roast profiles and honest evaluations in the cup. I will continue the march and the good fight for honesty, integrity, properly roasted Kona and the American Way. :u
dyj48
11-02-2006, 06:21 PM
I have seen this question concerning many varieties of Coffee, "which roast is the correct one" the answer is the one you like the best. Kona is however a very delicate bean, much more than other island coffee's and IMHO, the best flavors are picked up in a city roast, it will be brighter the shorter time you roast it, the longer you roast it the more you will burn off those acids that give it that bright flavor, and some who do not like the brightnesss will take it a bit darker in search of more body. the darker you roast a kona, the more esaily it is to hide it's bad attributes as there is a lot of poorly milled Kona. so you have to know where you get it from is reliable. (not an ad, but Russ here at CBC, lived in Kuaui for 5 years and knows the Hiawawian coffee market quiet well, and we carry some a good assortment of island coffees).
I would have to agree, I just got the new ten pounds sent to me that my mother received from another source and it looks very poorly milled with much crud and older, and bad beans....I think the first batch I sent out was definitely at the top level. My sister just came over and looked at the little I got left (she picked Kona for many years...says it was backbreaking work) that I sent folks and said they were definitely premium beans while the new ones I got are just what they generally send out and not what they keep for themselves.....
Anyway, I'm going to roast more and really try to taste the flavors that Dan reports right after or a little after first crack again.
Mister Moo
11-02-2006, 07:42 PM
... I'm going to roast more and really try to taste the flavors that Dan reports right after or a little after first crack again.D - I have referred to roasts of SmithFarms beans from last season and the season before. I reserve judgment on the best profile for your Kona bomb 'til I've tried at least three profiles.
It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..
Bigwaved
11-02-2006, 07:45 PM
D - I have referred to roasts of SmithFarms beans from last season and the season before. I reserve judgment on the best profile for your Kona bomb 'til I've tried at least three profiles.
It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..
You bet your bopper!
:D You will submit.
D - I have referred to roasts of SmithFarms beans from last season and the season before. I reserve judgment on the best profile for your Kona bomb 'til I've tried at least three profiles.
It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..
Do I detect a chink in the armor? Where's my lance!
Mister Moo
11-02-2006, 09:36 PM
Where's my lance!OK, Captain Crunch. You, your boy-toy Lance and your little shadow B'waveDave should spend more time roasting, tasting and developing your skills before you come back here trying to rough me up and frighten the children. I've met tougher customers than you weenies at the Thursday Night Bingo down at the Legion Hall.
You all are nothing but 2nd tier Galaga wannabees, 'cept he doesn't burn his beans.
:w
dyj48
11-02-2006, 10:48 PM
D -
It is possible - remotely so, like the peak of Mt. Everest for example - that the near- and into the 2nd crack folks incinerat-oids could have a point worth considering. Hee hee hee..
OMG!!!!!!!!!:mn :mn :mn :mn
dyj48
11-02-2006, 10:59 PM
My sister tells me that there are at least four grades of Kona coffee. Much of the grade is based on size and quality of beans.
The first grade: Prime: ok, but has size variation and a larger percentage of junk beans..
The second grade: Number 1: normal beans with some variation but less junk beans
The third grade: Fancy: Premium, good uniformity and less junk beans...
The fourth grade: Extra Fancy: has the biggest sizes, extremely uniform, beautiful looking beans with very few problem beans
According to my sister, what I sent out to foks was extra fancy, the best Kona beans.
So ENJOY!!!
Bigwaved
11-02-2006, 11:07 PM
Davis,
Thanks for the extra fancy beans! They are really tasty.
Mister Moo
11-03-2006, 07:18 AM
OMG!!!!!!!!!:mn :mn :mn :mnYou only egg them on.
The grade really showed on these beans, Davis. These were certainly the amongt the most select green beans, Kona or otherwise.
60-hours post roast:
About the same - medium body and mildly nutty. The flavor is good - neither bad nor stunning. I feel like I missed the sweet spot by 15 or 20 yards.
I'm going with the full, unlimited hang-out on the next two batches, which will run back to back for comparison; (1) 2nd smoke (not wisps) preceeding the second crack and (2) post first crack, lighter than city, no wisps of smoke - a minute or so post 1st crack.
Bigwaved
11-03-2006, 08:58 AM
You only egg them on.
The grade really showed on these beans, Davis. These were certainly the amongt the most select green beans, Kona or otherwise.
60-hours post roast:
About the same - medium body and mildly nutty. The flavor is good - neither bad nor stunning. I feel like I missed the sweet spot by 15 or 20 yards.
I'm going with the full, unlimited hang-out on the next two batches, which will run back to back for comparison; (1) 2nd smoke (not wisps) preceeding the second crack and (2) post first crack, lighter than city, no wisps of smoke - a minute or so post 1st crack.
You will finally see the light. How do you like your blackbird served up? :D
OK, Captain Crunch. You, your boy-toy Lance and your little shadow B'waveDave should spend more time roasting, tasting and developing your skills before you come back here trying to rough me up and frighten the children. I've met tougher customers than you weenies at the Thursday Night Bingo down at the Legion Hall.
You all are nothing but 2nd tier Galaga wannabees, 'cept he doesn't burn his beans.
:w
I should have known you were the bingo type. Fits in well with bringing the children into this melee and hiding behind them. BTW what's wrong with being a Galaga wannabe? You better stick to your coffee torturing and quit dragging fine upstanding gorillas like Galaga into this. Did I just say Galaga and fine upstanding gorilla in the same sentence?And another thing, I think his beans hang so low that he actually does burn them from time to time with road rash.
CigarGal
11-03-2006, 01:02 PM
My sister tells me that there are at least four grades of Kona coffee. Much of the grade is based on size and quality of beans.
The first grade: Prime: ok, but has size variation and a larger percentage of junk beans..
The second grade: Number 1: normal beans with some variation but less junk beans
The third grade: Fancy: Premium, good uniformity and less junk beans...
The fourth grade: Extra Fancy: has the biggest sizes, extremely uniform, beautiful looking beans with very few problem beans
According to my sister, what I sent out to foks was extra fancy, the best Kona beans.
So ENJOY!!!
All I know is that when i had them roasted they were the prettiest beans I have ever seen. I'm going for the light roast on the last batch...hope Mr. M is right and these beans will be the best.
Thanks for this chance to try the Extra Fancy beans, Davis.
Mister Moo
11-05-2006, 06:22 PM
Six days after roasting the coffee is still improving; Sat/Sun were nuttier tasting than early in the week. Next roasts (lighter and darker) to be scheduled!
dyj48
11-06-2006, 01:24 AM
Ok, Dan, but the suspense is killing me!!! Looking forward to your reviews. I'm still drinking it and lovin it....of course, now, I'm thinking of building another machine to cook larger volumes.....curse you...King Coffee!!!!
Ok, Dan, but the suspense is killing me!!! Looking forward to your reviews. I'm still drinking it and lovin it....of course, now, I'm thinking of building another machine to cook larger volumes.....curse you...King Coffee!!!!
HE HE HE!
SCCO all the way Davis, you will never look back.
Mister Moo
11-06-2006, 07:49 AM
HE HE HE!
SCCO all the way Davis, you will never look back.Bwa... hah.... ha.
:w
dyj48
11-28-2006, 07:49 PM
I'm in Kona, Hawaii right now and just visited several mills and took a bunch of pictures of the Kona production process from several mills. What an education!! Anyway, when I get back, I'll try to post a bunch of them on how the process of production looks from cherry to roasted beans when I get back home. I just got a bunch of Kona green beans and they look great. Let's see how much I can bring back home...they look really nice!!
montecristo#2
11-28-2006, 08:22 PM
I'm in Kona, Hawaii right now and just visited several mills and took a bunch of pictures of the Kona production process from several mills. What an education!! Anyway, when I get back, I'll try to post a bunch of them on how the process of production looks from cherry to roasted beans when I get back home. I just got a bunch of Kona green beans and they look great. Let's see how much I can bring back home...they look really nice!!
Posting while on vacation, that is one dedicated coffee roaster, wait, I mean BOTL.
Sounds like you are having a good time, enjoy yourself in paradise.
One jealous BOTL!
Bigwaved
11-28-2006, 08:29 PM
I'm in Kona, Hawaii right now and just visited several mills and took a bunch of pictures of the Kona production process from several mills. What an education!! Anyway, when I get back, I'll try to post a bunch of them on how the process of production looks from cherry to roasted beans when I get back home. I just got a bunch of Kona green beans and they look great. Let's see how much I can bring back home...they look really nice!!
Sounds awesome. Thanks for sharing your vacation with us.
dyj48
05-26-2007, 04:49 PM
Well, here it is, five months afterwards, but I've still got the pictures and thought I might finally post these. A little history might help to start. My sister moved to Hawaii and married a local in Kealakekua about 30 years ago. They lived on four acres of Kona Coffee and she picked coffee herself for about 15 years and got to know many local people as well as those involved in the coffee processing business. I've been going to Hawaii since that time and gotten to know many locals there and talked to them from time to time about the coffee business. Been drinking only Kona coffee for about 25 years since I was getting them from family.
Many local folks have Kona trees and pick them for either their own use or to sell them to the mills. But labor is difficult to find as picking coffee takes intensive labor as well as great effort in the cultivation in order to get good coffee year after year. Much of the labor now is done by Mexican or Latin laborers, but it's just not enough. More and more farms have stopped picking and the beans are dying on the trees. Young folks just don't want to work that hard particularly since most trees grow on lava soil and it's steep and dangerous. So the prices are high for the Kona that you can get. There are some retailers that do still sell blended Kona coffee as 100% so buyer beware. Most organic and smaller farms are pretty legit. The bigger corporations that sell large amounts wholesale to retailers in the mainland have a very difficult time getting the labor and help, so a few are unscrupulous.
Ok, here's what we're talking about: Kona coffee and the red fruit containing the beans are known as cherries. They're picked generally in late summer and the fall when ripe. The season usually ends by November or so. Some say that the reason Kona coffee is so good is that the climate is perfect as well as the soil. It never gets too hot in the mountains of Kona, and the soil is all volcanic. Other Islands such as Maui and Kauai have hotter climates on their hillsides which alters the fruit.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0635.jpg
Davis
dyj48
05-26-2007, 04:59 PM
Kona cherries are picked and then taken to processing in a mill. Some farms have their own mills. Most small farms do not and bring their cherries to a mill. Some mills do all the processing, some are just "wet" mills while others do the finishing "dry" mills.
These next pictures are of a wet mill (Kunitaki Mill which is almost 100 years old) where I get most of my beans.
This picture is a chute where the cherries are pour in.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0589.jpg
The cherries are fermented in cement ponds filled with water for several days until the skins soften and fall off.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0581.jpg
They are then vacuumed into a conveyor which dumps them into a drying floor.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0585.jpg
The beans are still in their hulls but no longer in their skins but are very wet and could mold easily. They're spread by hand with special spreaders that vary in width. Here's Norman spreading the beans.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0601.jpg
You can see the differences with the bean over time in this wet processing.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0604.jpg
The little skins at the bottom are the hulls which we peeled. In order to complete the process the beans have to be brought to a "dry" mill to finish the process.
dyj48
05-26-2007, 05:10 PM
Now the beans with hulls are brought to a "dry" mill. In this case, this is Holualoa Coffee Company, an organic farm with a full mill (they do both wet and dry, but dry for other wet mills). This is a great company, but expensive.
The dried beans with hulls are dumped into the grate where a huller takes the hulls off the beans.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0606.jpg
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0607.jpg
They are then dumped into another chute which vacuums them up into a final parchment removal (shaking conveyor belt).
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0609.jpg
Then the clean green beans are pushed through a sorter which sizes the beans which then drops them into different gravity tables.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0610.jpg
A gravity table which shakes the beans down for cleaning any rocks, bad beans, etc.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0615.jpg
dyj48
05-26-2007, 05:22 PM
I thought I might also post some information on the screening process. Here's some of the screens used to sort the Kona coffee:
The first screen is used for Extra Fancy, the largest beans:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0612.jpg
This next one is for peaberries, which some believe are the finest beans:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0613.jpg
A few other screens:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0611.jpg
Here's Mike, the manager of Holualoa:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0616.jpg
Some of the local farms that process their beans with Holualoa.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0620.jpg
dyj48
05-26-2007, 05:26 PM
Of course storage is a critical issue. The Kona green beans could be stored for up to two years. Ideal humidity is 60-70 and they must breathe, so cotton or burlap bags are important.
A little Kona green bean bag of two tons:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0623.jpg
Warehouse of green Kona coffee beans awaiting shipment or pickup by local farms:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0625.jpg
A few pictures of roasters in Kona:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0644.jpg
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0642.jpg
This roaster by the wife is no longer used and is over a hundred years old.
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/IMG_0590.jpg
dyj48
05-26-2007, 05:30 PM
Ok, this is the last one...here's a classification poster I saw that is used to classify beans, I thought this might be interesting to use to see how beans are basically classified. It seems to be based on how pure, clean and uniform the beans are:
http://i146.photobucket.com/albums/r278/dyj48/ashtrays/coffeeprocess/classification.jpg
Anyway, hope you enjoyed this long winded journey into Kona coffee processing.....
Davis