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Topic: New Technique - Missed It (7 msgs / 116 lines)
1) From: Craig Shields
Sorry about this.  I lost a bunch of e-mails,
including the ones talking about what this new
technique is.  Can someone PLEASE PLEASE PLEASE
repost?
Thanks!
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2) From: Pecan Jim Gundlach
Craig,
     The new technique is just to soak the beans in water for five 
minutes and drain before roasting.  It had been talked about before but 
this time Les was impressed when he tried samples sent to him.
          Jim Gundlach
On Jul 26, 2004, at 9:22 AM, Craig Shields wrote:
<Snip>

3) From: AlChemist John
I am drinking some Ugandan Bugisu that I used this new technique on 
(although I let the 10% water absorb 24 hours until dry).  The cup is much 
smoother and fuller.  It is what I recall in the Ugandan Budadiri from 2 
years ago.  Seems it could well be a moisture level difference.  I will 
definitely try it on a few beans that I can't seem to find the sweet spot on.
Sometime around 08:31 AM 7/26/2004, Pecan Jim Gundlach typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

4) From: Craig Shields
<Snip>
Thanks, Jim!  I saw a later response from Jim Schulman
and thought it might be something like this.  Also, am
I going crazy, or does soaking the beans supposedly
help with hearing the first crack in older beans?
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5) From: Paul Goelz
At 09:07 AM 7/27/2004, you wrote:
<Snip>
It would be very interesting to see if the difference was due to the water 
and any resulting chemical changes or just to the slower initial phase of 
the roast profile.
Paul
Paul Goelz
Rochester Hills, MI USA
paul
www.pgoelz.com

6) From: AlChemist John
My Gestalt feeling is the water as I tried to adjust the profile previously 
to "hit" the sweet spot and just could not nail it.  Could be that it was 
not hittable due to "insufficient" water for the chemical reactions I wanted.
Sometime around 06:39 AM 7/27/2004, Paul Goelz typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

7) From: Paul Goelz
At 10:24 AM 7/27/2004, you wrote:
<Snip>
OK..... we're about out of my previous batch of CRLM.  This evening I'll 
try the water method.  I roast in an Alp, and I think I'll up the roast 
time by about 2-4 15 second increments and see what happens.  In the summer 
I use a setting of 9 or 10, which normally gives me a roast just into 
second.  So I think I'll try a setting of maybe 13 and keep a close ear out 
for second crack.  At least in the Alp, dripping water isn't much of a problem!
Paul
Paul Goelz
Rochester Hills, MI USA
paul
www.pgoelz.com


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