HomeRoast Digest


Topic: airflow effect >was Re: +Drum versus air: a clone roasting (28 lines)
1) From: Tom Gramila
So Mike,
	Do you think that the negative aspects of too much airflow can
happen in all degrees of roast?  I have wondered whether the effect might
be most pronounced in darker roasts, where oils appear on the surface.  
It would make sense there that alot of air could sweep stuff away before
the oils can head back into the beans.  (Or perhaps its just that the
vapor pressures of good coffee stuff are higher at higher temperatures.)
Does your research point to a noticable effect even for roasts stopped
short of second crack, for instance?
	Tom G.
PS -- I back off on the airflow toward the end of the roast as well, but 
my motivation has been to keep from blowing the beans out of the roaster!!
I'm hoping to computerize my fan voltage soon, so I may be able to explore
the tradoff between high airflow=uniform roast vs lower airflow=less
removed flavors more repeatably.  I'm very interested in learning more
about your take on airflow effects.
On Sat, 22 Mar 2003,
Mike McGinness wrote:
<Snip>
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