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Homeroasters - Home Roasting Coffee Community » CUPPING - BREWING » In The Cup

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Peaberry - Hyperbole or Heavenly?
Dan	#1 Posted on 08/14/2013 4:29 PM
1 1/2 Pounder Posts: 1662 Joined: October 24, 2005	What's the deal with peaberry's? Is this just marketing hype, or are they actually a superior bean? Can you taste the difference between flat bean and peaberry from the same farm or origin? I can't. Dan 1 pound electric sample roaster, 3 pound direct-flame roaster, both handmade; modified Mazzer Mini grinder, LaSpaziale Vivaldi II automatic espresso machine. When the electricity goes out I make vacpot coffee from beans ground on my Zassenhaus hand grinder, and heat the water with a teakettle on the gas range.
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ginny	#2 Posted on 08/14/2013 5:44 PM
Founder Posts: 3476 Joined: October 24, 2005	I believe it is simply a name for a grade/size of bean. taste is another matter and is too individual; my guess is some can taste a difference while others cannot. that is not a negative statement simply individual taste buds... -g


Dan	#3 Posted on 08/14/2013 6:31 PM
1 1/2 Pounder Posts: 1662 Joined: October 24, 2005	Ginny, My understanding is that a peaberry is when there is just one bean in the cherry instead of the usual two, so it's not a grade or sizing difference. The notion that is being marketed is that since this is rare, it must be better or at least different tasting. My question isn't whether people have different tastes (of course they do), but rather can most people taste the difference and therefore the marketing claim is justified. If not, then its all hype. 1 pound electric sample roaster, 3 pound direct-flame roaster, both handmade; modified Mazzer Mini grinder, LaSpaziale Vivaldi II automatic espresso machine. When the electricity goes out I make vacpot coffee from beans ground on my Zassenhaus hand grinder, and heat the water with a teakettle on the gas range.
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JETROASTER	#4 Posted on 08/14/2013 6:57 PM
Administrator Posts: 1780 Joined: March 06, 2010	I bought a lot of Tanzanian Peaberry early in the 2000s. My recollection is that the cherry formed this way at tip of the branches (not verified) . I never compared it to the regular Tanzanian so I can't make that comparison. I can say for sure that I've never seen anything behave as well at very high roast levels. I didn't find it to be much more expensive than the other Africans at the time, and it was very consistent. Which peaberry are you considering? -Scott


coffeeroastersclub	#5 Posted on 08/14/2013 7:17 PM
Pounder Posts: 535 Joined: May 26, 2009	The theory goes that you have all the flavor of 2 seeds (beans) packed into one. 1/2 the volume, all the flavor. I'm not much of a cupper, however I will say that of the beans I have had that were peaberry (tanzanian, columbian, and Kona), the peaberry versions were more "sparkly". Yeah, very sparkly. Len "If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
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boar_d_laze	#6 Posted on 08/14/2013 7:26 PM
1/4 Pounder Posts: 181 Joined: May 28, 2013	Normal coffee beans are two seeds stuck together. Peaberry beans have a single seed. Between sorting them out and sorting them again for grading, they get more sorting than typical beans. More sorting is usually a good thing. Also, because they're smaller and rounder they tend to roast more evenly. Also a good thing. Big difference? Hard to say. You'd have to compare same source, "everything else being equal" regular and peaberry beans -- something I've never had an opportunity to do. I've drunk excellent peaberry coffee and mediocre coffee too. I've roasted some, but very little, and don't recall anything significant. BDL USRC 1lb Roaster, Chemex+Kone, Espro, Various FPs, Royal Siphon Vacuum, Yama Ice Drip Tower, Bunnzilla, La Cimbali M21 Casa, Ceado E92. CookFoodGood

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