HomeRoast Digest


Topic: Air recilculation (21 lines)
1) From: Irene and Lubos Palounek
In the "Controlling Ambient Temperature" thread, Andy wrote:
" ... the final trick is to rig the roaster to pull it's air from inside the
box ..."
Does anybody understand what (partial) recilculation of the smoky air does
to the taste of the roasted beans?  Does it improve the taste? Hurt the
taste?
Does any of the commercial roasters or professional sample roasters
partially recilculate the air?
Our Caffe Rosto CR-120 does.  When I was deciding which small home roaster
to buy, I knew that it probably reduces the amount of smoke, but I did not
know whether it is a plus or minus for the coffee taste.
Cheers, Lubos
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HomeRoast Digest