HomeRoast Digest


Topic: temperature vs time (4 msgs / 84 lines)
1) From: Steve Bien
i roast with a fresh roast, which people on this list say is a fairly quick roaster. what difference does roast time make if the roaster gets to the desired end point, say, early second crack? how do slower or faster roast times affect flavor?
Steve
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2) From: Tom Ulmer
The effects of the Fresh Roast are unknown to me. Generally speaking, faster
roasts lack in flavor complexity and can tend to exhibit sour as well as
charcoal tastes in my opinion.

3) From: MJR
I've been using the FR8+ for 8 months now. I can't compare it to other
(slower) home roasters, but compared to fresh professionally roasted
coffee I don't get any sour or charcoal tastes. I can't speak for
complexity except to say that my own coffee is more complex than anything
I've tasted on the outside...
The FR8+, for all its lack of controls, has been a very consistent
performer for me. The roast might be fast, but it is very smooth coming up
predictably and repeatably (I let it sit the recommended 20 minutes
between roasts, often longer). For each bean (those I've tried so far)
I've developed time-to-roast profile and I find I can now control the
finished roast anywhere between C+ and Vienna -- the range I like most of
my coffee. For most coffees, only about a half a minute intervenes between
end of first crack (City roast) and the beginning of second crack (Full
City), while some beans take almost a minute to cover that transition.
Once second crack begins, FC+ takes another 10 or 20 seconds, and a
deliciously chocolate Vienna roast follows in another 15 to 30 seconds.
Matthew quine Rapaport
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4) From: David Martin
I used a FreshRoast for 2 years; here's my opinion:
Although I don't think there's ever a case where roasting as quickly
as the FR8 does would yield better results than a more gradual roast,
in most cases it produces a reasonably good cup. However, certain
types of beans can be problematic. In general I think higher-acid
coffees are less forgiving of a rapid roast. I recall sometimes having
problems getting consistently good results with certain African and
Central American beans, especially when attempting lighter roasts,
which tended to have some sourness. Also, I can state confidently that
certain exotic varieties will be ruined if you attempt to roast them
rapidly. Anohki Liberica and Monsooned Malabar come to mind.
-Dave
On Fri, Jul 11, 2008 at 9:05 AM, Steve Bien  wrote:
<Snip>
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