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Topic: Greetings and a few questions about roast profile (6 msgs / 199 lines)
1) From: John Grubbs
 Welcome aboard, Greg. I'm a relative novice myself, but I'll offer my
opinions. (You'll never find the members of this list at a loss for
opinions. )
You are correct that many on this list roast lighter than what you describe.
And, that the lighter roasts provide more floral and fruity flavors in the
beans -- flavors that can be overwhelmed by darker roasts.
My guess as to the differences you are seeing in temperatures --
specifically the marks for 1st and 2nd cracks -- would be that as the roast
progresses more slowly, the bean internals have more time to absorb the
roasting heat; that is, they don't lag so far behind the environmental
temps. Conversely, with a very fast roast, the lag time increases -- the
external temps climb faster than the bean internals. In both cases, the
internals of your beans are probably at about the same actual temps, but as
discussed many times on this list, our various means of measuring bean temps
are only approximations.
I haven't tried water cooling (haven't felt I needed it), but have read a
mixed bag on the pluses and minuses of that concept. The main thing is not
to overdo the water, and from your description, it sounds as if you are okay
in that respect.
John, in Birmingham
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2) From: Brian Kamnetz
I will add just a bit to what John has said.
It is true that many list members roast many varieties to City or City
+. However, that's only after quite a lot of experimenting around.
It's quite common for people to arrive at this list convinced that
dark roasts are the only way to go. (And convinced that a cheap
grinder is good enough, but that's another topic.)
Brian
On Tue, Feb 10, 2009 at 7:33 PM, John Grubbs  wrote:
<Snip>
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3) From: Douglas Hoople
<Snip>
(or atomised water) to cool hot beans.
So it's obviously accepted practice.
If the beans are sitting in water at room temperature, it's probably not a
good thing. If they're completely dry at room temperature, then the water
cooling has probably worked (or at least done no harm).
Doug
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4) From: raymanowen
When my Celtic Critic says "You should spend time to get this one right, old
man- stop wasting coffee," I know I'm either a slow learner or there really
is a lot to learn.
M*A*S*H is always entertaining, so there's more to it. One thing is for
sure- after all the smoke and fire, all you care about is the experience of
the cup.
Your pleasure does not depend on matching anyone else's cup experience.
Nobody asks for a pain consensus  in case a finger gets in the roaster. Just
do the natural thing if it hurts.
You asked for suggestions- try moderating your heat, but still shoot for the
same plateaus. Extend the time in First Crack and stretch out the
intermediate time until the start of Second.
Stop anywhere you want, but LOSE the water bottle! I realize somebody else
has suggested it to you, but add me to the list of nay sayers.
The cup flavor and experience are the end result of many steps, a few of
which you control as a home roaster, "vintner," grinder, and brewer. Cooling
is the final part of roasting, but it is the ungood time to employ any kind
of water process.
Water extracts flavor and aroma completely from the grounds. Don't start any
fraction of that process before the results flow into your cup. Water has a
huge heat of vaporization and can take a lot of heat out of the beans- but
it's the solvent that can take out everything else.
Intermingling brewing and roasting doesn't make sense when you don't get
anything to drink out of it.
A few steps, but each one has facets that let you focus on the choicest
product of the roaster's art. If you don't roast for yourself, you might
just as well toss it all in the compost heap.
You've given away too much of the control unless you get the Roast
master's Choice from SM. Even then, you don't have the opportunity to err
and learn to make the course corrections that gradually result in
excellence. It's just the best object for comparison you could have.
Cheers, Mabuhay -RayO, aka Opa!
Goldfinger W2 will be my next roast.
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5) From: Carol Lugg
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6) From: Douglas Hoople
I'm hoping that by starting with "From what little I've read," I've
indicated that I act as no authority on the use of water for cooling, that I
don't know much about it, and that I've never done it myself.
My apologies if my post was thought to be an endorsement.
Doug
On Tue, Feb 10, 2009 at 6:12 PM, Douglas Hoople wrote:
<Snip>
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