HomeRoast Digest


Topic: Drying period (2 msgs / 73 lines)
1) From: David T
I personally have experimented with extreme high start temperatures with aggressive initial heat and never had tipping that way ... I'm wondering if is actually too high finishing energy and or dryer/old coffee.  What have you found?  Has anyone ever purposely tried to tip coffee with success?  Could it also be an under loaded roaster?
On Dec 19, 2012, at 11:00 AM, homeroast-request wrote:
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2) From: Andy Thomas
I have had tipped beans a few times, but I've never tried to do it on purpo=
se. I roast in a popper and always begin at full heat. The problem in my ca=
se was that agitation was inadequate. If the wall of the roast chamber is v=
ery hot, you have to keep the beans moving so the surfaces do not remain in=
 contact for more than an instant. In an popper, tipping is more likely in =
an over loaded roaster than in an underloaded one -- I think -- because of =
less agitation.
 From: David T 
To: "homeroast"  =
Sent: Wednesday, December 19, 2012 10:08 AM
Subject: [Homeroast] Drying period
 =
I personally have experimented with extreme high start temperatures with ag=
gressive initial heat and never had tipping that way ... I'm wondering if i=
s actually too high finishing energy and or dryer/old coffee.  What have =
you found?  Has anyone ever purposely tried to tip coffee with success?=
  Could it also be an under loaded roaster?
On Dec 19, 2012, at 11:00 AM, homeroast-request=
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