HomeRoast Digest


Topic: : [Re: [Re: +ISH review - part 2, the 36 hour espresso]]] (12 lines)
1) From: Charlie Herlihy
 Rick Farris replied>                                                
Charlie Herlihy < wrote::
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Ok Rick, of course warmer air can hold more moisture, I wasn't thinking clearly. So what is the answer to the proper question? Any physics majors out there? Is Rick's coffee roasting too fast because the air's so dry? Does it take longer to heat up beans in 95% humidity in S. Carolina?     When I was using my brick oven to bake bread I'd put a pan of water in the back corner and with the steam from that the crust wouldn't burn at 475 degrees, but without the steam it would. Might it help to have a little steam while roasting the coffee? I'll try it anyway, but I'd love to hear a scientific theory as to what should happen. 
Charlie
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