HomeRoast Digest


Topic: Air re-circulation (23 lines)
1) From: Irene and Lubos Palounek
It seems that my spell-checker got Alzheimer's and created a new word,
recilculation.  I hate that.  Sorry.  So here is the corrected version of my
question.
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) re-circulation 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 re-circulate 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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