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Topic: Drum vs Air . was RE: +Longest Time Between 1st & 2nd Crack? (46 lines)
1) From: miKe mcKoffee
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[mailto:homeroast-admin] On Behalf Of Brian Kamnetz
	Sent: Thursday, January 11, 2007 9:45 AM
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difference. A drum roaster seems to get very good results with a relatively
long pause between first and second crack, whereas a longer pause with a
fluid bath ( i.e., hot air) roaster bakes the beans and flattens the
flavors.
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IMO results in the cup based simply on Drum vs Air roasting are often
exaggerated and or misunderstood. Following are a couple previous posts
which may be of interest.
miKe
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[mailto:homeroast-admin] On Behalf Of Jim Schulman
	Sent: Friday, March 21, 2003 4:50 PM
	To: homeroast
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lurker hereby making the all time record   
	"debutante post,"  Barry Jarrett, and myself.
	Alt.coffee's Andy Schechter once said all drum/air roast differences
are a matter of profile; we decided to test this.
	Paul has a Hottop for which he can record the profile. I calibrated
my sensor to show the same temperature at the same roasting landmark as his.
Then he did two roasts each of Finca Dos Marias and Mao Harar Longberry,
sent me the profiles, and I "cloned" the four profiles on my spiffed up FR.
Barry got the samples (with code labels) and blind tasted them.
	So what happened? The roasts were "roughly" similar, that is within
1/2 point on 1 to 10 ratings of body, flavor, and acidity. I couldn't
reliably distinguish them. Barry couldn't always distinguish the Harars, and
could distinguish, quite awesomely flabbergasting to me, even successive
roasts on the same roaster of the FDM (the Harar roasts are so variable that
cup to cup differences swamp the roast differences).
	There seems to be size limit on posts here, so I've put up further
text,and lots of pics and graphs at:
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