I've wondered about the breakdown of the outer
surface of the bean when roasted well into second
crack. A "roaster friend of mine" (talk about
anonymous---that could be almost any of you!)
told me that he kept the roast chamber around
410F when roasting softer, lower-altitude beans.
Then I read at the Black Bear site about high
temps resulting in the breakdown of the bean
surface. Does this mean divots? I've always
gotten 'em when I roast dark, but I've noticed
that a faster roast will result in more while
slower roasts result in fewer (even pulled off a
Viennese with NO divots once). Then I recall a
photo Cathy posted which she described as showing
the "breakdown of the cellulose matrix" or
something to that effect. What does such
cracking indicate? And how does it affect the
taste of the roast?
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