So, I made a random blend of odds and ends, and that got me thinking....
Different beans soak up heat at different rates, they roast differently.
What effect do these beans have on each other as they roast?
Let's say you have bean A which roasts faster than bean B. Maybe it's
smaller, or less dense, or whatever.
If you roasted them independently, applying the same amount of heat,
the bean mass of A beans would get to a higher temperature faster
than the mass of B beans.
Now you blend them together before roasting.
Do you get A beans in the mix at a higher temperature than the B
beans, the same as if you post-roast blended them? (not likely)
Do the B beans, during the endothermic portion of the roast, steal
heat from the A beans, thus slowing down the roasting of the normally
Do the A beans, during the exothermic portion of the roast, add heat
to the B beans, thus speeding up the roasting of the normally slower
How might these factors interact? Anyone have insight? Experience?
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