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Topic: ideal roasting time? (6 msgs / 148 lines)
1) From: Richard Ferguson
Is there any ideal length of roasting time?  From what I have read, it seems
you don't want to roast too long (more baking than roasting?), and you don't
want to roast too short (the outside of the bean is roasted further than the
middle?).  Is there some sort of rule of thumb that says a City roast should
take X minutes and a Vienna should take Y min for best results?  Or is it just
trial and error?
Thanks for your insight.
richard

2) From: Floyd Lozano
Sadly , or maybe happily, i think it varies from bean to bean.  the idea is
to drive the moisture out to a certain point, and then start the proces of
forming all the nifty flavor compounds, carmelizing the sugars, etc. taking
care to evenly cook the bean inside and out (kind of like you want to make
sure a hamburger isn't black on the outside and frozen on the inside). From
what i have been reading, any roast that goes much over 20 minutes is going
to end up being baked.  to fast, however, and the coffee seems to be light
on body.  i am kind of finding that to be the case with roasters like the
freshroast and am very curious to see how a longer more controlled roast
would affect the flavor.  despite being a pretty hands on kind of person i
haven't tried to do any of the more down and dirty roasting methods to test
this out like using the heat gun and dog bowl or bread machine and that sort
of thing.  could also have something to do with it being below freezing out
here and whatnot, but i think it's mostly uncertainty.  i'd rather just save
up the $500 or $600 for a roaster that knows what it's doing, but THEN i
have to worry about venting and smoke and such.
so to quickly answer your question, somewhere between 6 and 22 minutes.
depending on roasting method.
i think.
-F
On 2/5/07, Richard Ferguson  wrote:
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3) From: raymanowen
Unbelievable- how did I miss this thread?
"Is there some sort of rule of thumb that says a City roast should take X
minutes and a Vienna should take Y min for best results?"
Yes. The rule of thumb is: "A City roast should take X minutes and a Vienna
should take Y min for best results."
What would you want the state of roast to be? How would some arbitrary rule
account for your voltage, equipment, beans and palate? What's your
definition of Best Results?
Talk about handing control over to some mindless automaton employee that
could care less what you like, this has to rank as the epitome. It would be
cheaper to just head over to XY Roast Burners and get a "half caf caramelo
frappo latte- with room- Fourbucks."
...just pocket the $500 or $600 for a roaster that knows what it's doing,
but not especially what you want it to do...
Cheers -RayO, aka Opa!
On 2/5/07, Floyd Lozano  wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

4) From: Richard Ferguson
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What a kind way of saying NO!  Nice of you to take the time to help a new comer.
richard

5) From: Floyd Lozano
then this becomes a debate that i bet has been waged before, and in many
other areas outside of roasting - 'science or art'
One would think there is indeed an ideal.  Given a certain humidity level,
moisture content and uniformity of bean, ambient temperature, rate of heat
induction into the bean mass, etc, an ideal time to achieve an ideal level
of roast.  Once thing we know we can't control is uniformity of bean -
that's a nature thing.  you can screen them for size and get close, but
that's not perfect.  I'll bet there is an ideal but I'll also bet, as you
seem to prove, that most of the folks here aren't interested in a piece of
machinery giving them this ideal.  Their joy is found in the search.
-F
On 2/9/07, raymanowen  wrote:
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6) From: Bart Frazee
On Fri, 9 Feb 2007 14:24:23 -0500, you wrote:
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level,
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heat
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you
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of
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There is an "ideal" for every person doing it. An ideal roast is a
personal thing. What is ideal for me probably would be far from it for
many here. What is ideal for you might be nearly undrinkable to
someone else.
How do you find the ideal roast for you? Trial and error. I don't
believe there is any other way.
enjoy!
Bart
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