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Topic: wok photos (4 msgs / 71 lines)
1) From: Dan Bollinger
To my eyes those roasts don't seem uniform.  ???
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what
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2) From: C.M. Alpha
Took these while doing a wok roast of Ugandan Budadari, so you can see how
uniform the roast is at various stages.http://www.lhasa-apso.org/private/1stcrack.jpghttp://www.lhasa-apso.org/private/2ndcrack.jpghttp://www.lhasa-apso.org/private/finished.jpgThe last photo is a detail of the beans after the 2nd crack.  You can see what">http://www.lhasa-apso.org/private/yellow.jpghttp://www.lhasa-apso.org/private/cinnamon.jpghttp://www.lhasa-apso.org/private/1stcrack.jpghttp://www.lhasa-apso.org/private/2ndcrack.jpghttp://www.lhasa-apso.org/private/finished.jpgThe last photo is a detail of the beans after the 2nd crack.  You can see what
has happened to the cellulose matrix during 2nd crack.http://www.lhasa-apso.org/private/detail.jpgFor the conservation of the Tibetan Lhasa Apso,
Regards, Cathy
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3) From: C.M. Alpha
Dan Bollinger wrote:
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That is why I posted them, (but perhaps I should have said it differently: "how
uniform or ununiform? Is ununiform a word???)  So everyone could judge for
himself whether those photos of a roast in progress corresponded or not to what
they were seeing in their roaster. This is how the wok roasts look photographed
with flash.  These photos were taken during the actual roast - from start to
finish.  
Because of flash lighting - highlights tend to show up as bright spots - so the
differential shine of the beans will cause some photo artifact. I will have to
repeat the process in natural outdoor light without flash for comparison. 
Problem is I can't move the cooktop outside! All I can say is that the same
stages in the FR+ visually look the same. As in the previous photo:http://www.lhasa-apso.org/private/comparison.jpgI do notice that the appearance (depth of color) of the beans is somewhat
lighter in the wok at the time of first and second crack than in the air
roaster.  I think that may be a result of the faster surface heating in the air
roaster v. the slower heating in the wok. 
Regards, Cathy
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4) From: Gary Zimmerman
I wonder whether the silverskin retention is partly responsible for the 
appearance of a more uneven roast than, say, a fluid-bed roaster.  I note 
the apparent unevenness is much more pronounced in the earlier stages, 
which is  true to what I see with virtually all roast methods.  But even 
the full city/Vienna stage seems somewhat uneven to my eyes.
-- garyZ
ABCathy wrote:
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