HomeRoast Digest


Topic: This list has become nearly worthless now water vapor (35 lines)
1) From: Gary Townsend
 Peter Zulkowski  wrote:
<Snip>
Peter,
I have a large wall thermometer with a humidity indicator inside of my
roasting cabinet. I also noticed that when the humidity was over 70%
the air popper roasts seemed to be a little slower. At the time, I was
blaming the room temperatures, but I think that higher humidity may be
more at fault. I switched over to GGSC roasting during indoor high
humidity winter roasts. This time of year I prefer to roast outdoors,
and I'm very fortunate to have a large covered front porch. It's
perfect for BBQ ing...in the rain ! I just tried my hand at pan
roasting with an 8" cast iron skillet last weekend, and my initial
impression is that it's a great technique. The taste of the roast is
important, and I usually roast 3 -4 days out, and I'm tasting better
coffee after a min. 3 day resting period.
I try to adhere to the KISS method, during roasting. I always set my
stopwatch  at the beginning of a roast. I try to complete an
air-popper roast at 8 to 10 minutes. I can manipulate an air roaster
to roast slower, but the results were not better, for me. On the GGSC
I was controlling the heat manually, starting the roaster at 375,
increasing 25F every 2 minutes until 1st crack, then backing of 25F
and delaying 2nd crack until the 14 minute mark hit, then increasing
temp 25F, and stopping the roast where I wanted it to end. I use a
shopvac cooler, that is inside the cabinet, and I cool as quickly as
possible. I have a hook inside of the cabinet to hold the hot GG out
of the way. Humidity was not really noticed during the winter months.
i wish now that I recorded the humidity on roast days. Yes,  I think
theres something somewhat significant there ;-) , but I'm not sure
what that is...just yet!


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