HomeRoast Digest


Topic: Does ambient humidity affect roasting? (11 msgs / 277 lines)
1) From: Phil Palmintere
I decided to roast today even though it has been raining off & on today.
Does ambient humidity seem to affect roasting or the resulting coffee?
Thanks
Phil
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2) From: Bob
qualified yes ~ when it's below freezing outside, roasting in my 
unheated garage takes longer to get to temp (an additional 3 - 5 
minutes), when it's raining, first crack 'seems' louder. 
Affecting the resulting coffee? Not to my untrained taste buds.
Bob ~ Denver CO

3) From: Tom Ulmer
My opinion is humidity does affect the roast.

4) From: Eric Faust
Humidity has a huge effect on coffee roasting. In green coffee there is
moisture, usually around 12%. Depending on temperature and humidity levels
this moisture will be moving in or out of the bean (water activity). Beans
either lose moisture and get baggy or they retain to much moisture and mold.
When you roast you are drying out the bean, you are working with this
moisture level, whatever it may be. The rate at which that bean dries out
can and will be effected by the ambient humidity levels. Higher humidity
levels will result in a slower drying process than lower humidity levels.
Humidity effects coffee; before, after and during the roast. To master it is
what makes this an art.
Eric Faust
On Mon, May 4, 2009 at 4:02 PM, Tom Ulmer  wrote:
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5) From: Barry Luterman
All atmospheric phenomenom affect roasting. That is what makes roasting an
art. If it were not for  atmospheric, electrical and intrinsic bean
variables a computor could do a better job roasting than an experienced
human roaster.
On Mon, May 4, 2009 at 11:02 AM, Tom Ulmer  wrote:
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6) From: miKe mcKoffee
I think I agree. At least I'm pretty sure I agree. Makes sense, I think.
Even seem to recall reading something about it sometime in the distant past
yet can't quite recall where or specifics. 
Which then of course begs the question "in what predictable way or ways does
varying humidity affect the roast and resulting cup?"  With scant 9 years
roasting experience and only roasting a few tons the last 18 months, ~128LB
in 16 batches 5&1/2 hours Saturday last which started partly cloudy skies
changing to dark skies pouring rain lightning and thunder, just have gotten
my finger on it yet.
As always, more questions than answers...
Slave to the Bean 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
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
On 
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 On 
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7) From: Joseph Robertson
miKe,
even if you did get your finger on it, "it" would probably move on you
and you would have to start over.
Some elements will always elude us. Or at least the master and control of t=
hem.
Roast on....
JoeR
On Mon, May 4, 2009 at 3:39 PM, miKe mcKoffee  wrote:
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-- =
Ambassador for Specialty Coffee and palate reform.
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8) From: Yakster
Last year and into this year it seemed that more often then not I was
roasting in the rain.  Well not "IN" the rain, but when I was running the
popcorn popper I'd be hunkered down under the garage door and roasting.
Now, at least, I've moved into the garage with the Behmor on the bench, but
it just seemed like whenever I got around to roasting (much more often now
with the Behmor) that it was raining.
-Chris
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9) From: Tom Ulmer
I liken it to a day with fine acuity versus one which is simply onward
through the fog...

10) From: R Nepsund
Ah.  Thats how to make it rain. :-)
On Mon, May 4, 2009 at 4:36 PM, Yakster  wrote:
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11) From: Edward Bourgeois
My roaster is a rather closed chamber with convection done within the
chamber. I can vent out moisture(from drying phase) through my chaff
collector vent. If I close my vent I'm sort of steaming the roast. If
your roasting with something like a popper(high volume of in and out
air) on a day with high humidity the same with happen. On a dry day
the flow will be dry heat. The % will affect the speed of the drying
phase times. I'm wanting to figure out the effects of % humidity after
1st crack but haven't yet done so. My thought is some may be good and
too much will not.
On Sat, May 2, 2009 at 10:20 PM, Phil Palmintere
 wrote:
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-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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