HomeRoast Digest


Topic: Satin bean surface (6 msgs / 107 lines)
1) From: Kai-La-Sha
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Well then you and I have a different definition of "satin sheen".  It is
not synonymous with "oil-slick". Several times while describing the
satin texture of the bean surface just before 2nd crack, I mentioned
there was "NO OIL"; rather the bean surface changed from a rough matte
texture (which Tom mentions in his description as well) and the smooth
satiny surface seen just before 2nd crack.  (I have never roasted beans
to an oily stage, because I think I would rather taste the flavor oils
than burn them off at the surface of the bean.)
At least two other people on this list (in this digest-Vol 1 #1055) also
describe the "satiny" stage just before 2nd crack, so it little is
served arguing whether you see it or not.  I do, they do, and you might
too if you looked for it. "Lack of evidence is not evidence of lack."
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2) From: dewardh
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Must be that I just lack your imagination . . .
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3) From: Oaxaca Charlie
It seems obvious now that Cathy is talking about the
beandevelopement that usually coincides with second crack. I
mean the smoothness of the bean surface that happens when they
expand enough that the wrinkles disapear. Some beans darken very
noticably at this stage, others don't. Few develope oil on the
exterior untill well into second crack. (but you knew that...;o)
Charlie
--- dewardh  wrote:
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4) From: jim gundlach
Should also note that the sheen does not stay after the bean cools.
I have a batch of aged Sumatra that I roasted to this stage this 
afternoon.  Wok
roasted so I could really see what was going on.  Looking at the beans 
now and
there is a hint of it on about one in a hundred.
Jim Gundlach
On Monday, January 20, 2003, at 08:31 PM, Oaxaca Charlie wrote:
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5) From: dewardh
Charlie:
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beandevelopement that usually coincides with second crack. I
mean the smoothness of the bean surface that happens when they
expand enough that the wrinkles disapear.
I belive I know what she means . . . (or imagine that I do) . . . but with many 
(maybe most) of the beans that I roast (aged Indonesians, Yemens, Ethiopians) I 
simply do not see it.  I do not see any consistently identifyable change in the 
appearance of the bean surface (apart from the itself unreliable darkening 
color) from first to second crack that would "warn" me that second crack was 
coming (the original question, wasn't it?).  I seldom see anything that I would 
call "sheen".  I see a change (maybe) from "flat" to "sheen" sometime into 
second crack with most Brazils, most Centrals, and most "new" Indonesians, but 
wouldn't trust it as a "precurser" of second, but rather as an "announcement" 
of second.
If Cathy believes that she can see some such change then more power to her . . 
.. but what she can see doesn't do me any good.  If the person who asked in the 
first place turns out to be able to see what she sees then it will be useful 
and good for him.
What I can't see and can't hear is why I use a thermometer . . . I *can* taste 
the difference . . . and because it works for deaf-and-blind me I feel 
comfortable suggesting it to other beginners who, like me, may not yet have 
developed Cathy's acute sensitivity to the more subtle changes in coffee 
texture.
Deward
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6) From: Angelo
I see it all the time....
Angelo
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