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 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library
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.
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: <Snip> ascript:;>] <Snip> mar <Snip> a> <Snip> mariascoffee.com <Snip> a> <Snip> -- = Danny G. (510) 912-0122 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library