HomeRoast Digest


Topic: Why would the roast increase when the temp does not? (3 msgs / 90 lines)
1) From: Joe Frey
Hello, I just added a thermometer to my HW Gourmet. I was trying to make 
some french roast to go with chicory and I could not get a temp higher 
than about 415f in the chamber. Here's the part I don't get-When I stop 
the roast when the thermometer first reaches 415f(roughly 8 min), the 
roast looks city, but when I let the roast go for longer(say 17 min) the 
roast looks very full city(435f) but the thermometer never goes higher 
than 415f. I checked the thermometer in boiling water and it read 
correctly. Why would the roast increase when the temp does not? And, 
does anyone ever get french roast from a HW Gourmet? TIA. NYC_Joe.
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2) From: R.N.Kyle
IMO you are just baking the beans, If the temp does not raise, then the =
darker bean color is just a result from baking the beans at a constant =
415 degrees, no different then leaving something in the over 15 min or =
so longer then it should it gets drier and darker. So instead stopping =
at the peak 415 should give you a nice city roast, and continuing 9 more =
minutes at 415 gives you a baked city roast.
Ron Kyle
Anderson SC
rnkyle

3) From: floyd burton
Had one roast temp to take off-think it might be the "exothermic" reaction
when beans get to a certain temp.  Yep roasting too long gives u baked
beans-been there and done that-give them away with a warning but it is still
better than that canned supermarket XXXX.  Roasting is an art-particularly
when you are trying to satisfy your own taste requirements-for most beans I
try to just get into the second crack-have hit my target when I only see a
very few flecks of oil on the beans stored at 50F.  Oil IMHO belongs in and
not on the beans-course some people love their really dark roasts.


HomeRoast Digest