HomeRoast Digest


Topic: All this need for hard scientific evidence is getting (3 msgs / 74 lines)
1) From: Gary Zimmerman
Kevin DuPre wrote:
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They're MUCH too busy with setting up the new shop and getting settled to 
keep up with the list just now, methinks.
Experts citing experts citing experts can indicate anecdotal "evidence" 
that has become "fact" simply by dint of repitition - not real scientific 
experimentation.  It's happened before, and I certainly take Ed's point 
(since I had a science education).
On the other hand, at some point you HAVE to just accept some assertions, 
conventional wisdom, unless you want to actually go perform the 
research.  Skepticism is good, but there are limits on practical disbelief.
It's healty to be skeptical in all things, like news reports, but unless 
you can go to the sources, it's very difficult to know what to 
believe.  You don't want to have to reinvent the wheel umpteen 
times.  That's why scientific peer reviews and free presses are important.
-- garyZ
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2) From: The Scarlet Wombat
Scientific evidence and percise information may tell us reasons why certain 
things are true in coffee roasting, as in speaker design or 
winemaking.  However, the bottom line will always be subjective...do you 
like it?
For example, we know that beans must be subject to certain conditions to 
roast properly, beyond that, there are too many variables to bother trying 
to account for, but it is pretty easy to determine if you like or dislike a 
batch.
Where the scientific method really comes to the fore is when you get 
repeated bad results, in any area of life.  When this happens, a detaild 
analysis may reveal flaws that can be amended and the results improved.
Some people have an engineering mind, they enjoy the exact information and 
the scientific analysis.  Others operate strictly on the subjective plane 
and judge results only by whether or not they like them.  I am about 
halfway in between.  I like the scientific info, but the bottom line will 
always be do I love the cup, or throw it away, gagging and reaching for the 
single malt.
Dan
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3) From: Angelo
Is this is the conclusion/summary of the 1.2 million messages on exo- vs. 
endo- thermic reactions (or should i call them "events")?
If so, it was known on this list loooong before the "contest" of scientific 
opinions(isn't that an oxymoron?) started.
I can't imagine why someone would want to be unsubscribed from the list 
because of one, or two, politically "incorrect" statements and yet not be 
annoyed by all this wind...On the surface, it may seem on-topic, but I 
personally have not been shown anything I need to make a better cup of 
coffee. ...Thanks be to Caffeinea for the shift-select-delete keys ...
Ciao,
Angelo
Hey, does anyone know why the beans in my popper jump up and down, rather 
than in a centrifugal pattern, and what am I losing, or gaining, in my cup 
from this action??
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