Anthony Ottman wrote:
Yeah, that really doesn't seem right. Is this even theoretically possible?
I mean, is it even possible to reverse the process by which coffee goes bad just
by heating it up for a minute? You can do this with stale bread or crackers at
least temporarily because over time the starch molecules exclude the water
molecules, so heating the bread shakes things up a bit and temporarily
"freshens" it. (At least that's what I've heard.) But I get the impression
that there's nothing even remotely like this going on when coffee goes bad. If
the oils go rancid, heating them up isn't going to do you any good. The laws
of thermodynamics say that anything that happens at room temp will happen faster
at higher temps. So, if anything, it would seem that you'd get extra-rancid
coffee out of this thing. That's useful. Please, someone, correct me if I'm
In other news, last night was a big night for me. I hit an important
milestone, and the same night, restored my faith in the Poppery II. The
milestone I hit was finishing my second bag of Tom's green beans! Finishing the
first bag wasn't as big a deal because I wasn't getting very good results yet.
But I just finished the Mexican Chiapas Hamburgo peaberry, and I think I'm
getting the hang of it. I'm drinking it now. It's blissful. I'm not a heavy
coffee drinker, but I really enjoy one good cup in the morning. So it's taken
me a while to go through the variety pack I got to start my roasting career.
I'm still roasting it a bit dark, I think, but it's still good. I think I'm
letting it go too far into second crack. I keep waiting for the beans to start
cracking like popcorn, and that doesn't always seem to happen. I'll hear one
snap, then nothing for quite a while. I don't want to stop too soon, so I let
it go until I hear more snaps. By the time I do hear more snaps, the roasts's
gotten pretty dark. I'm going to stop sooner from now on. And I'm going to
get a thermometer.
And I used my Poppery II again for the first time in months. I won a WBPI
from someone on this list. (Sorry, I forget who it was now. Thanks a lot,
though, it's been great!) I'd been using that exclusively since I got it, since
I'd had trouble getting my WBPII hot enough. The first couple roasts I did in
the WBPII never popped at all. So, of course, I got nasty baked beans. I got
the II and had similar results. That is, until I switched outlets. That's one
of the great things about this group: I never would have thought that seemingly
inconsequential things like the outlet you use could have such a huge impact on
the roast. But when I first started on this group outlets and extension cords
were hot topics. So I switched outlets, and it worked beautifully. I stuck
with the WBPI because everybody raves about it. But last night I was doing 3
roasts (the last of the Mexican Chiapas Hamburgo peaberry, Congo Kivu, and a
decaf... the organic Sumatra, I think), and I wanted to give the WBPI a chance
to cool off. So I did the Congo in the WBPII, and it worked like a charm.
I just want to say thanks for all the great advice I've gotten from the
group. I probably would have given up home roasting by now because without the
advice from the group it wouldn't be worth it. The coffee I made when I first
started wasn't as good as what I can get from my local roasters. Now it's at
least good enough to keep me happy, and it's a lot more fun than just going to
the store. I'm learning so much about everything from proper roasting to
proper grinding. I love you guys! Group hug!