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Topic: drying was [+retirement was [+Judging the roast]] (3 msgs / 47 lines)
1) From: Gary Zimmerman
Has anyone ever tried intentionally bak- er, I mean drying the beans before 
roasting?  I don't mean just roasting slowly, with a profile having a slow 
ramp up to first crack.  I mean sticking some beans in a low-temp oven, 
say, and letting them dry out for awhile, without starting any real 
roasting process, then putting the beans aside for a time (hours, days, 
weeks), then roasting them to see what they taste like?
I expect this would be a rough (and cleaner) approximation of what happens 
to monsooned beans, which are lighter/less dense, which, I assume, is a 
consequence of lower moisture content.  I have no idea what it would do to 
the taste - worse, better, or just different.
Just wonderin'.
-- garyZ
Whirley-drip(paper)-black
John wrote:
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2) From: John
Riuji Suzuki used to roast his in the oven up in Boston - wonder if
that's those famous Boston Baked Beans we hear so much about. 
On Fri, 2002-09-20 at 20:17, Gary Zimmerman wrote:
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3) From: Mike McGinness
Gary,
Go for it! (I think I'll pass on that experiment:-)
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
From: "Gary Zimmerman" 
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before
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