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Topic: Bean Temp (2 msgs / 72 lines)
1) From: neal prentiss
Good Morning Everyone,
Yesterday I wrote about sour tasting Sumatra, I decided I'm going to let the
beans rest a few more days then try them again.  Which means that I need to
make a new batch to drink until they're ready (I'm using SM's sampler so
this time it won't be Sumatra).  But I have a question before start my
roast, here goes:
I use a stovetop popper with a thermometer attatched, and I let it heat up
about 400 F. before adding the beans.  But when I add the beans the needle
on the thermometer drops to about 275 F. so how do I know what temp the
beans are really at?
I try to go mostly by sound and smell, but I like to use the thermometer as
a starting point for the temp.
Thanks in advance,
Neal

2) From: Tom Ulmer
It sounds like you've figured out the thermometer is for reference. You =
can
measure the temperature at and near the bean surface if you are so =
inclined.
Indeed you would expect the temperature of the roasting vessel to drop
unless you put the beans in at 400F. Noting the time to first and =
then to
second while noting your heat applied is more beneficial than knowing =
the
actual bean temperature - in my opinion.


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