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Topic: sugar as a roasting guide theory (9 msgs / 165 lines)
1) From: Barbara Wilson
Ok, I've been trying to figure out why so many people from so many 
countries (I train medical interpreters from all over the world) tell me 
that their Grandmothers put sugar in the coffee when they roasted it. 
And I have been trying to figure out why it would be such a common 
practice in so many different countries, but it seems to have no effect 
on the taste of the coffee.
So I started thinking that maybe the function of the sugar is not to 
change the taste of the coffee and what the heck else it might be used 
for and I came up with a theory and I am wondering what all of you 
think. Possibly the sugar is used to determine when the roast is 
complete. Doesn't it make sense that when the sugar carmelizes that 
means that the coffee has reached the optimal temp for sugar 
carmelization in the coffee itself. Did I drink too much Panama Mama 
Cata Geisha?
Barbara

2) From: Robert Joslin
Barb
     A very popular coffee sold in the US before the turn of the last
century was a sugar glazed product sold by a coffee (and later sugar) tycoon
named John Arbuckle under the brand name Ambrosia.  The glaze was
"advertised" as keeping the coffee bean fresher longer.   A much more
detailed account can be found in Mark Pendergast's book, *Uncommon Grounds*,
an excellent and interesting
read.
Josh
On 10/16/07, Barbara Wilson  wrote:
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3) From: Robert Joslin
Guess I shouldn't rely on memory.  Just checked the book and the coffee was
ARIOSA  (A for Arbuckle, RIO for coffee coming from Rio de Janeiro and SA
from Santos (the port) or South America.  The glaze was an egg and sugar
glaze which according to Arbuckle kept the roasted beans from staling and
helped in clarifying the coffee when brewed (?) Apparently was liked,
because he sold about 1/4 of all coffee sold in the US at one time.
On 10/16/07, Robert Joslin  wrote:
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4) From:
John Arbuckle, as in Garfield's owner?  What a guy-he seemed so boring and incompetent in the cartoon!
Tim
---- Robert Joslin  wrote: 
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5) From: scott miller
Barbara,
Torrefacto coffee is the Spanish style of coffee roasted with sugar that I
had when in Spain years ago. I was not too fond of it, but the locals seemed
to really enjoy the stuff.
In this country, Arbuckle's Ariosa brand was a similar product. The patent
application describes the ingredients for their coffee:http://www.oldcoffeeroasters.com/arbuckle.htmcheers,
Scott --> I'll bet adding sugar to the roasting process really wrecks the
roasting drum ...
On 10/16/07, Barbara Wilson  wrote:
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6) From: Homeroaster
The sugar would somewhat keep air from the beans, and the proteins in the 
egg would quickly clarify the brew.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

7) From: raymanowen
You drank too much of the Panama, Barbara. You got mine!
Hmmm- When the small granules of sugar, that have flat sides and don't
tend to "loft," caramelize- the coffee has finished roasting.
How dark is the caramelization and how long has it been such? How dry
is the sugar at the start? What degree of roast does that yield?
Cheers, Mabuhay -RayO, aka Opa!
What does Snopes say?
On 10/16/07, Barbara Wilson  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976

8) From: James Raven
I like your theory Barbara, it does seem to make some sense sort of? Think =
i'll give it a try since my roaster is old and on it's last legs anyway, wh=
at the hell?
No Fires Jim, No ZASS Jim, Gunked up machine Jim?  We'll see tomorrow.
bye all
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsHelp yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline=

9) From: Homeroaster
The sugar was intended to coat the beans and keep them fresher longer.  I 
don't have time to find a reference this morning, but I've seen it stated 
numerous times over the years.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************


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