HomeRoast Digest


Topic: Using a Variac with the Fresh Roast. (2 msgs / 2004 lines)
1) From: Abraham Carmeli
Jim,
Thanks for the advice.  Assuming I do separate the fan as you suggest, =
what
would be my roasting profile?
Abe

2) From: Jim Schulman
On 16 Mar 2004 at 0:45, Abraham Carmeli wrote:
<Snip>
Oy! Everyone uses different ones, and it takes a lot of 
experimenting and taste testing to find something one likes. 
Even then, it's hard to be sure.
In general, a longer roasts (4 minutes plus) after the first 
crack (205C and higher) to the same finish color, bring out 
body, but subdue the flavors. Longer roasts from about 310F to 
the first crack (155C to 205C) (4 minutes plus) bring out 
sweetness and sometimes the more subtle flavors, but also subdue 
the major flavors. 
Always take time below 320 to get the beans fully warmed up and 
dried to a tan color, usually 4 to 5 minutes on an air roaster, 
since this always, in my experience, improves the quality of the 
roast. I suspect that the major problem with off the shelf 
roasters is that they are too fast in this region and 
subsequently don't roast evenly at higher temperatures.
However, beans react individually. I tried one yesterday with 
two overall identical roast times. One very slow to 310F and 
fast to 390, the other at an even pace. The first one had more 
vivid flavors, as I expected; but also some ferment, while the 
second one was clean and crisp, which was a complete surprise. I 
have no idea which roast I like more; and I certainly have no 
idea why this happened. However, it's quite real, since I tasted 
the two roasts three times, and could easily tell blind after 
the first, which was which.
Jim


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