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Topic: Soliciting input on general principles of roast profiles (30 lines)
1) From: Bear F. Braumoeller
Hi all,
A while back I got frustrated at my inability to find a single comprehensive
source of knowledge on the subject of roast profiles -- something that would
address questions like, What are the effects of a slow vs. fast drying
phase, of increasing the time between first and second crack, etc.  So I
started a discussion thread in the Coffeegeek forums:http://www.coffeegeek.com/forums/coffee/homeroast/369274Although the discussion has touched on topics like the formation and
breakdown of chlorogenic acids vs. citric/acetic/etc. acids, breakdown of
carbohydrates, etc., it's raised far more questions than it has managed to
answer at this point.
So in the hopes of reinvigorating the discussion and getting some new input,
I thought I'd ask all of you, if it's a topic that interests you, and
especially if it's a topic that you know a lot about, to take a look at the
thread and contribute to it.  Aside from satisfying my own curiosity on the
subject, it'd be great to build up some more knowledge in one
widely-accessible place.
Thanks in advance.
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