HomeRoast Digest


Topic: Why greater than 14min roasts> RE: Endng the roast > RE: (26 lines)
1) From: Ken Mary
<Snip>
Total roast time may be misleading, since different roast methods begin with
varying degrees of preheat or none at all. I commonly start a roast in my
oven with everything cold, realizing that the first several minutes of heat
is idle time. I have started with preheat and found a slightly different
flavor, not better or worse, just different.
Many times I lengthen a profile for more extensive drying when the bean
"requires" it. For example, following Jeffrey Pawlan's advice in his recent
post, I shifted my drying phase to a lower bean temp of 130C. After 7
minutes "wasted" heating to 130C, another 5 minutes holding at 130, then
beginning a 5 to 6C ramp to the finish, first crack temperature did not
happen until 24 minutes had gone by. Another 3 minutes to the finish temp of
216 and 2 minutes of slow cooling resulted in a total in-drum time of nearly
29 minutes. The result was one of my best so far for this PNG coffee, sweet,
spicy, complex, and caramelly, but essentially zero brightness/acidity.
There was a small endotherm at first crack temp of 202-208C, so still
further drying at 130C could have been done. But will that affect the flavor
in a good or bad way? Maybe a later roast will tell.
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