HomeRoast Digest


Topic: endo's and exo's (31 lines)
1) From: Jim Gundlach
Over the past several days several people have written much about endo's 
and exo's.  Much of which seems like many of the academic arguments I 
live with all the time and since it seemed too much like work,  I have 
not paid too much attention to them.  At one point someone, I'm afraid I 
don't remember who, posted a link to a graph that I looked at for a 
while.  If you remember the graph it showed about a 45 degree upward 
slope with a series of overlaying bumps near the top before it splits 
into two distinct lines plunging downward.  The X axis represents time 
and the Y axis represents temperature.  The authors of the graph suggest 
that the bumps represent heat added to the system by exothermic 
reaction.  Most of the debate here has been on the existence of 
exothermic reactions and the ways we can know if it exists or not.  As I 
recall there was one line that showed no exothermic bump, the one for an 
ordinary robusta coffee.  The beans represented with lines representing 
exothermic bumps were generally better coffees.  Could it be that the 
compounds in beans that produce what CSAers consider good coffees are 
the same compounds that produce this bump?
  I choose to be agnostic on the existence of exothermic reactions in 
coffee but I will assume that the bumps do represent the results of 
measuring temperatures over time in real roasts.  But if  this 
discussion leads to a series of measurements, I would be interested in 
seeing if bigger bumps indicates better coffee.
Jim Gundlach
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