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Topic: Roasting aroma (27 lines)
1) From: Alchemist John
This is an observation I made over the past month or so roasting in 
my drum roaster.  If controlled "right" I can smell the delicate 
grassy and various popcorn like aromas I so enjoyed when air 
roasting.  What I mean by right is not having the ambient temperature 
too high (usually over 430 F) during most of the roast.  If I am over 
that, mostly all I get is smoke smell.  The nice aromas are not good 
or predictive so much into themselves, but I am finding I like the 
coffees much more when I can make out these nice aromas.  It is WAY 
too easy to scorch and tip using a drum roaster.  "Oh, the profile is 
lagging a little - I better bump the heat up".  More times than not, 
the roast is worse in this case.  The better solution is less beans 
the next time so the heat input is sufficient for a good profile but 
not so high as to cause too hot of an ambient 
temperature.  Temperature and heat input being related but NOT the 
same thing.
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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