Thanks, Jim! This is handy info, there's a lot to learn with profiling.
Another point I've been able to (I think) verify today: If you slow down a
roast of a very acidic coffee (Kiawamururu in this case) between 200-275ish
degrees, the acidity mellows into a buttery sweet flavor. I've been trying
to narrow this one down for a couple months.
I'm just switching the Pumper off/15 seconds/ on/15 seconds, and just to
make sure this was it, stretched the 200-275 time to around 4:30 minutes
yesterday. (too long, IMHO, but just checking anyways) Stopped just shy of
second, 13 minutes total, and today this Kenyan coffee's doing it's best
impression of an Indonesian. More buttery than sweet with that long of a
delay, but that seems to be it!
Maybe it's just a matter of boiling the moisture out early, around 225-250,
steam is often visible rolling out during the 15 second off period. I
remember something about the H2O combining with something else later in the
roast, forming acids, I think.
MSN 8 with e-mail virus protection service: 2 months FREE* http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://join.msn.com/?page=features/virushomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast