HomeRoast Digest


Topic: roasting darker on the inside than the outside (2 msgs / 45 lines)
1) From: Edward Bourgeois
Was surfing coffee roasters and checked out the Peets site. Being from
the east coast I have not tried their coffee but have certainly heard
their name.. They speak of their trademarked "deep roasting" process.
Slow roasting and that when broken the beans will appear darker on the
inside than the outside. Has anyone here played with this roasting
profile concept? Ed

2) From: raymanowen
"...this roasting profile concept?"
I suspect this "concept" is a product of the fertile minds of Madison
Avenue.
Diedrich is certainly aware of the performance of their roasters. A quick
check of their website should indicate whether their machines are capable of
roasting excellence involving "deep roasting."
As far as the little coffee beans are concerned, they're deep inside a
nasty, hot roaster. When you think about it, whether you are using
convection, conduction, microwave, infra-red, or cosmic radiation, you are
transferring heat energy to the beans from without. The first thing the
energy encounters is the >outside< of the bean.
Microwaves are the longest wavelength of the radiant energy sources, and at
2.6GHz? the wavelength would be (300E6/2.6E9)=apx 100E-3 mtr or 0.1mtr or 4
inches. The coffee beans are so small compared to the radiant energy
wavelength, I don't think they would absorb much energy in a microwave oven.
Just burn up the magnetron or waveguide with standing waves.
Cheers -RayO, aka Opa!
A new mining technique that finally reached the outskirts of Hell. Lower the
beans in a porcelain crock. (Deep Roasting)
On 8/19/07, Edward Bourgeois  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976


HomeRoast Digest