HomeRoast Digest


Topic: Drying period before entering roasting? (3 msgs / 117 lines)
1) From: Keld Soele
Hello all!
A lurker steps forward...
First of all, thank you for all the answers and, equally interesting, all
the great questions on this list.
I've heard that some roasters dry the beans at 180 deg Celsius or so until
yellow stage, and then head on to the roasting.
What do you think of this? In terms of:
-baking/roasting?
-if you just roast slowly, the beans might dry in roasting, making the
drying redundant?
-other matters, not on My mind?
Cheers,
Keld
Denmark
Europe
**********
Espresso/French press/Aeropress
Gene café/ ghibli r15
Huehuetenango/Skybury
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2) From: Tom Ulmer
Hello Keld,
My thinking has been for some time that the roast benefits from a slow
temperature ramp on the front end - the duration of such is variable. I do
not roast from visual clues as this is not convenient with my apparatus.
Cheers to you as well.

3) From: Danny Gutierrez
Roasting too hot can cause the coffee to "tip". This is when the moisture
heats up too fast and sizzles the ends (tips) of the coffee. You will
notice a dark streak or singe on the ends. But, it's truly a matter of
experimentation and tasting. The best way to learn is to find out for
yourself! :)
On Tuesday, December 18, 2012, Tom Ulmer wrote:
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Danny G.
(510) 912-0122
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