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Topic: Mass loss and roast degree? (6 msgs / 113 lines)
1) From: Don Harris
Is mass loss a valid way to determine the degree of a roast?  Decaf?
Monsooned? Mass loss would be valid for a period of time on a specific
bean but not bean to bean, right?
The SCCA lists for example:
Agtron Tile #55 equals a bean temp of 445 a roast name of Full City
and a mass loss of 17%.*
Thinking out loud it would be nice to see something like "Full City,
about a 17% mass loss" on the bags.
*(source: Roast Mag - Leaving the Dark Side - Sept/Oct 2005)

2) From: Michael Wascher
Yes. A roaster/cafe owner that I knew in Ohio used it for QA. One of the
roasters would measure & weigh nbeans part way through the roast too. You
couldn't use it to decide if it was time to dump & cool the beans, it took
too much time, but they did use it at the end of the roast to determine how
close they got to their desired roast.
On 10/16/06, Don Harris  wrote:
<Snip>
-- 
"Facts do not cease to exist because they are ignored."
  - Aldous Huxley

3) From: miKe mcKoffee
This is a multi-part message in MIME format.
I'd say yes AND no AND it depends AND not comparing between different
roasters. For instance same bean roasted to same Agtron finish same profile
on  a commericial drum roaster heated via electric heat will have greater
weigh loss than the same/similar commercial drum roaster except equipped
with gas heater because gas is a moister heat. Another different example the
same exact roaster two roasts of the same bean one long the other short
profile to same Agron finish and longer profile will have greater weight
loss (within limits). Or so my studies indicate.
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael Wascher
Sent: Monday, October 16, 2006 6:59 PM
To: homeroast
Subject: Re: +Mass loss and roast degree?
Yes. A roaster/cafe owner that I knew in Ohio used it for QA. One of the
roasters would measure & weigh nbeans part way through the roast too. You
couldn't use it to decide if it was time to dump & cool the beans, it took
too much time, but they did use it at the end of the roast to determine how
close they got to their desired roast.
On 10/16/06, Don Harris  >
wrote: 
Is mass loss a valid way to determine the degree of a roast?  Decaf?
Monsooned? Mass loss would be valid for a period of time on a specific
bean but not bean to bean, right?
The SCCA lists for example:
Agtron Tile #55 equals a bean temp of 445 a roast name of Full City
and a mass loss of 17%.* 
Thinking out loud it would be nice to see something like "Full City,
about a 17% mass loss" on the bags.
*(source: Roast Mag - Leaving the Dark Side - Sept/Oct 2005)-- 
"Facts do not cease to exist because they are ignored." 
  - Aldous Huxley 

4) From: Scott Marquardt
In theory you could mount the whole bloomin' roaster on load cells and watch
it change in real time. Not sure why one would want to, but hey.
On 10/16/06, miKe mcKoffee  wrote:
<Snip>

5) From: David Springston
This is a multi-part message in MIME format.
There was a great article in the July/August issue of Roast magazine =
that describes in depth on how to measure and use bean density and =
weight loss for quality control.
David

6) From: Don Harris
I just got my hands on that issue and will read it tonight, Thanks
On 10/17/06, David Springston  wrote:
<Snip>


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