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Topic: [coffee] +Correlation of Tom's degree of roast photos to second crack (41 lines)
1) From: Rick Farris
We go around the block on this about once a year, Greg, and my opinion
is that color is almost completely inconsequential as far as
communicating to someone else the degree of roast.  It is a terrific way
for you to compare *your own* roasts, though.
It's like doctors looking at two different patients and discussing them
over the phone.  They don't say "Go down six inches from where their
neck meets the body," instead they talk about anatomical landmarks --
find such and such a process and then move halfway to some other
landmark.  
Cracks are our landmarks.  Cracks, temperatures and times.  If you say
"I roasted some Sumatra Classic Lot #xxxx and hit 2nd crack at about 13
minutes into the roast at 438" I can pretty much duplicate that.  If
you say "It was a nice full city roast," well, that's not much help.
Consider also that air poppers will generally produce a product that is
quite a bit darker on the outside than on the inside, whereas a roast
produced in a slow drum roaster will be pretty much the same color all
the way through.  Two completely different products, but the same color.
Now, as far as comparing your own results, roast after roast, then color
and oil are perfect for fine tuning.  You've got the same lot of coffee
and the same roasting equipment.  If you didn't quite get to oil last
time and you still had a grassy flavor, well maybe a little oil would be
just right...
-- Rick


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