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Topic: Roast time ying-yang: roaster type defines slow v. fast ramp (12 lines)
1) From:
I roast using an air popper (modified).  I've long debated the slow v. fast ramp to 1st crack.  I can see the wisdom of a slow ramp up. There have been 2 ocassions though that I have heard NO cracks at what should have been 1st crack based on temp, smell, and sight as I do a long ramp to 1st crack.  My roaster friend says this is impsossible (he runs a probat).  My theory, though, is that perhaps with an air popper, when you take 8-10 minutes to first crack, you dry the bean out so much that there is not enough water left to steam and crack the bean.  Therefore, with something like a drum roaster, wok, stove top, long ramp makes sense and gives great flavor.  But, with a fluid bed/air type roaster, shorter is better.  And, would it make sense that you use an air roaster when you are roasting a bean (African) when accenting the high notes is best, and a drum type roaster when you are bringing out the body/low notes (colombian)?
Tim
---- miKe mcKoffee  wrote: 
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