HomeRoast Digest


Topic: Tweaking Coffee's Flavor Chemistry (5 msgs / 95 lines)
1) From: 137trimethyl26dioxopurine
This article has been sent to you from Dave
Message from sender:
--------------------
I didn't know one had to subscribe to read it - I do not have a subscription, but was alerted to the article by a co-worker.   
Article Title:
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Tweaking Coffee's Flavor Chemistry
Article Location:
--------------------http://www.cen-online.org">http://pubs.acs.org/email/cen/html/092007130322.htmlFrom Chemical & Engineering Newshttp://www.cen-online.org
		
A service of the American Chemical Society.

2) From: Dave Huddle
If this link doesn't work, let me know and I'll cut & paste for the list
On 9/20/07, 137trimethyl26dioxopurine <
137trimethyl26dioxopurine> wrote:
<Snip>

3) From: Cameron Forde
From my reading of this article there are two main conclusions of
interest to the nonspecialist:
1). different time-temperature roast profiles lead to different flavour profiles
2). water quenching the roast speeds staling
The first will be no surprise to anyone on this list.  The second will
be of interest to those that cool their roasts with water (do many
home-roasters do this?).
They also say that roasted coffee stays fresh for months but ground
coffee should be used within two weeks.  One has to wonder how they
came up with those time scales.
Cameron
On 9/20/07, 137trimethyl26dioxopurine
<137trimethyl26dioxopurine> wrote:
<Snip>
-- 
ceforde

4) From: JanoMac
In case anyone has missed the esoteric coffee humor, Look again at Dave
Huddle's gmail address:
137trimethyl26dioxopurine
1, 3, 7-trimethyl 2,6-dioxopurine is yet another name for caffeine!
Sneaky, Dave! I laughed out loud when it hit me.
Kirk

5) From: True, Dennis W. FC1 (CVN69)
Good one I hadn't noticed.... 
Bravo Dave!


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