HomeRoast Digest


Topic: Time and temperature (7 msgs / 175 lines)
1) From: Mark Lizotte
I'm a new guy at home roasting and am using a popper II currently. This is =
my second post.
I will be purchasing a Behmor soon. I've read through the on line Behmor ma=
nual and looked at the profiles. I guess until I actually use the Behmor =
I may not totally get my head around what the profiles mean.
Perhaps someone can help me understand how adjusting time / temperature c=
an affect the roast. I've read where folks have adjusted the power to 95% (=
 or other settings ) and either added or reduced the roast time. =
Is there a "simple" explanation of how adjusting either time / temperature =
or both affect the roast? I hope I am not being too green about this. I fin=
d coffee roasting and all the nuances exciting and fun. I am trying to glea=
n as much info as I can from all you "old timer" roasters.
Thanks for putting up with my questions.
Mark
      =
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2) From: Allon Stern
On Mar 6, 2009, at 4:15 PM, Mark Lizotte wrote:
<Snip>
No.
<Snip>
Not at all. Just remember, roasting coffee is COOKING.
Think about cooking onions. You can crank up the heat, fry those  
suckers, brown them nicely and get one flavor. Or you can sweat them,  
run very low heat, until they become glassy, then go a bit more to  
brown them, and get a totally different flavor. The second "profile"  
will end up with a sweeter end result because you've caramelized  
sugars in the onions.
When roasting coffee, the degree of roast is important, yes, but so  
it how you got there.
-
allon
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3) From: Brian Kamnetz
Allon,
I really like your cooking analogy for describing the effects of
varying roast profiles. I think it will help me describe how
variations in this step can affect what ends up in the cup.
One of the problems that I have when explaining coffee things to other
people is something I needed to also overcome myself, and that is
(probably from the Folger's experience) that there is ONE coffee
flavor, and any given coffee succeeds to a greater or lesser extent in
achieving that ONE ultimate flavor. A big step for me was when I "got"
the notion that excellent coffee, as is true of excellent beers,
wines, etc, can have MANY VARIED flavors.
Brian
On Mon, Mar 9, 2009 at 1:59 PM, Allon Stern  wrote:
<Snip>
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4) From: Richard Webber
For me the coffee experience has become very similar to the wine experience. The same basic grapes grown in different locations and fermented and blended in different ways result in very different wines. Even the terminology and the way the flavors are described are very similar.
I had some Bonko Black Sun again yesterday - a Full City roast in a French Press after about 4 days rest. There is no doubt that the blueberry fragrance and taste dominate the coffee - "fruit forward" in wine terms.
What fun!
Richard
From: Brian Kamnetz 
To: homeroast
Sent: Monday, March 9, 2009 11:27:36 AM
Subject: Re: [Homeroast] Time and temperature
Allon,
I really like your cooking analogy for describing the effects of
varying roast profiles. I think it will help me describe how
variations in this step can affect what ends up in the cup.
One of the problems that I have when explaining coffee things to other
people is something I needed to also overcome myself, and that is
(probably from the Folger's experience) that there is ONE coffee
flavor, and any given coffee succeeds to a greater or lesser extent in
achieving that ONE ultimate flavor. A big step for me was when I "got"
the notion that excellent coffee, as is true of excellent beers,
wines, etc, can have MANY VARIED flavors.
Brian
On Mon, Mar 9, 2009 at 1:59 PM, Allon Stern  wrote:
<Snip>
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5) From: Ira
At 02:15 PM 3/6/2009, you wrote:
<Snip>
Mostly it's something you learn by experimentation. I wrote 
BehmorThing to assist me in understanding the timing of the profiles 
and it's free to download if you have a Windows computer. Actually, 
it's free to download no matter what, but if you don't have Windows 
it won't do much!
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6) From: Sam49
Brian,
There have been some very good posts discussing time and temperature in 
the last two months.
Some give general ideas while others are discussing how to best roast a 
particular bean.  Taken together, they constitute far more than a 
beginner's overview.  I'd suggest checking the recent archives.
Unfortunately, the thread titles don't always give lead you to the contents.
Sam
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7) From: Frank Parth
<Snip>
Ira,
One nice thing about a Macintosh is that I can concurrently run both UNIX (the Mac's platform) and Windows. I'll load 
up your app into XP and take a look at it.
Frank
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