HomeRoast Digest


Topic: Roasting longer not equal to roasting darker > (10 msgs / 285 lines)
1) From: Tom Ulmer
Water will eventually get to a soft boil at different heat settings.
Different pots and levels of water have different results. Suppose you put
the water on and wanted it to just be coming to a boil when you finish your
shower...

2) From: Lynne
Huh???
On Fri, Jan 30, 2009 at 10:42 AM, Tom Ulmer  wrote:
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3) From: miKe mcKoffee
(Possibly) counter intuitively actually roast longer for lighter roast than
darker roast. If for example usually roast 12min for a FC roast, I'd try 14
to 15min for a Cinnamon roast with about 4 minutes start of 1st to end of
roast. IMO the main phase to greatly reduce profile ramp rate is approaching
and through 1st to end of roast with reduced but less reduced ramp prior. 
How to achieve profile control with different roasters will vary. IMO
profile control is paramount to successful roasting. It's easy to turn beans
brown, it's a lifetime journey learning to make beans sing.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
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4) From: miKe mcKoffee
Might I suppose, but fairly certain that would require even more extreme
profile. I've not and have no plans to explore roasting pre-1st white
coffee. Wikipedia says White Coffee can also refer to Malaysian method
roasting with margarine, versus Malaysian black coffee roasted with
margarine and sugar.
miKe
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5) From: Edward Bourgeois
I basically break a roast profile into 3 parts: start to 300f bean
temp., 300f to about 10 degrees before 1st crack, from there to dump.
When I'm changing the final desired roast level the most emphasis is
on the final leg. I will not adjust the time as much as I will adjust
the temp. for the final leg. For a lighter roast I will slow the
progress at the end point of the second leg but being aware to
maintain progress. If I start to slow too soon I start to effect the
mid leg and the chemical reactions relating to the sugars that are
occurring +/- 370f range. Dropping the environmental temp. too much at
this point can cause the beans to become exothermic.
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6) From: Joseph Robertson
miKe,
Thanks for the wikipedia history on white coffee.
I used a quote from you that mentions the grassiness.
"Light and fast roast can often result
in grassines, a sign of incomplete roast."
Of the 3 or 4 customers that have asked for white bean drinks they all
said they like the grassiness or flavor that is totally unlike coffee
flavor. I understand from this that "white bean" fans choose this
option for two primary reasons.
#1 they are under the impression that there is considerable more
caffeine with white bean drinks.
"as far as I am concerned the jury is still out on that point."
#2 They don't like the flavor of coffee so this is a great substitute
with more buzz for the buck. "they think."
I'm on the same page as you. I also have no plans to experiment with
this. It is a challenge enough to as you say, "make the beans sing".
Cheers,
JoeR
On Fri, Jan 30, 2009 at 8:37 AM, miKe mcKoffee  wrote:
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7) From: Joseph Robertson
Great thread, the meat of roasting comes out with Tom's list.
Thanks all,
JoeR
On Fri, Jan 30, 2009 at 8:59 AM, Edward Bourgeois  wrote:
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8) From: Skydragon454
Are we talking full city boil or a french boil?
 
In a message dated 1/30/2009 9:52:15 A.M. Central Standard Time,  
lynnebiz writes:
Huh???
On Fri, Jan 30, 2009 at 10:42 AM, Tom Ulmer   wrote:
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9) From: Skydragon454
I never boil my water to anything less then full city
 
In a message dated 1/30/2009 9:42:55 A.M. Central Standard Time,  
tom writes:
Water  will eventually get to a soft boil at different heat settings.
Different  pots and levels of water have different results. Suppose you put
the water  on and wanted it to just be coming to a boil when you finish  your
shower...

10) From: raymanowen
"Suppose you put the water on and wanted it to just be coming to a boil when
you finish your shower..."
Tell you what- unless it were on the Moon, I'd be out of that shower SO LONG
BEFORE IT CAME TO A BOIL... -ro
On Fri, Jan 30, 2009 at 8:42 AM, Tom Ulmer  wrote:
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