HomeRoast Digest

Topic: HOw much is too long (5 msgs / 93 lines)
1) From: Aaron
Quick question.
With a drum type cooker like an RK drum as an example.
How long is too long for roasting coffee.
Im working on a project and am wondering, roughty, at what point have 
you 'cooked' your coffee instead of roasted it.  About how many minutes 
till you can pretty much say, yep, I ruined that batch?
Just curious as I try to work up some roast profiles for my new roaster 
I put together.
A pound easily for under $100 and it's electric.

2) From: raymanowen
"How long is too long..."
When it stops tasting better.
Poppers can generally be too fast. -ro
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might=
Wichita WurliTzer- 1976

3) From: rnkyle
target for me is as follows
1 lb 11 to 12 min total time
2lb 12 to 14 min total time
3 lb 16 to 18 min total time
4 lb 18 to 20 min total time
to long IMO is more then 23 min.
I also shoot for 4 to 5 min. from the start of 1st to the end of the roast.

4) From: Scott Marquardt
One thing about long roasts -- to some extent, anything below 300 degrees
"doesn't count." So if THAT ramp takes a while, it's no big deal. However,
the longer that ramp, the more dehydration takes place, and the more
dehydration takes place the more you want the last part of the roast to
proceed faster than usual. So it could be a zero-sum game.
That bit of wisdom is gleaned from reading patent documents from Proctor an=
Gamble dating to the 70s.   ;-)
- Scott
On 4/27/06, Aaron  wrote:

5) From: Ken Mary
Maybe cooked or baked is in the "eye of the beholder". In my experience,
reaching the initial pop of first at between 9 and 22 minutes after a cold
start works fine. I use a very light weight drum and find no advantage to
preheating so most of my roasts start with a cold oven. Heavier drums may
need to preheat. That 22 minutes is not a cutoff time, I have not gone
beyond that in my roasts. In fact, the 22-minutes-to-first roasts were very
good, the total time was about 25 to 26 minutes to finish.
One odd roast where I ramped slowly through the 100 to 150C range had a
definitely less desirable flavor. Another roast that I purposely stalled
during first lost a lot of flavor.
I believe that if you avoid the obvious mistakes like stalling during first,
you will have good results. Stalling or coasting to the finish AFTER first
will not hurt, and may actually improve flavors by avoiding high

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