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Topic: Less oil visible in Whirleypop roast. (2 msgs / 25 lines)
1) From: Jim Karavias
I've just done my 3rd roast using the whirlypop on the BBQ and I've noticed
that at the start of the second crack the surface of the beans is a satin
matte whereas at the start of the second crack in the air popper there is
significantly more oil on the surface of the beans.  Has anyone else noticed
that the amount of oil released is lower in drum/radiant roasting vs. the
amount visible in fluidized roasting?
Jim Karavias
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2) From: Ken Mary
<Snip>
I believe that it is due to the speed of the roast at that stage. A faster
roast would cause higher internal pressure, forcing the oil to the surface.
I have done slow popper roasts that showed no oil, while fast popper roasts
showed some oil, and the fastest (2.5 to 3 minutes) showed a glossy wet
finish.
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