My myrealbox emailer is dumping all my outgoing emails, so I can't
get to the list (this addie isn't subscribed) So I'm forwarding it direct
to you. Sorry for the delay.
If you have a moment, you could forward it to the list,
------- Forwarded message follows -------
From: Jim Schulman
Subject: Re: +Drum versus air: a clone roasting
Date sent: Sat, 22 Mar 2003 10:45:03 -0600
I can't speak for Barry or Paul, but I don't think
the experiment leaves a lot of room for those who
think there are inherent systematic differences
between air and drum roasting other than roast
profile. Illy once experimented with variable
airflows on the same profile, even using nitrogen
to prevent oxidation, and found no difference in
taste worth pursuing. When it comes to gross
acidity and body; whatever the difference roasting
changes make, is due to the profile, not roaster.
However, Barry's overall scoring suggests that an
air profile may need to be 5% to 10% shorter than
an unventilated drum profile to get exactly the
same body and acidity. Testing this would take a
lot of expert tasting using the blind triangle
method Barry developed. This seems such a
thankless task, that I hardly want to pursue it.
Also, there were a lot of subtle differences in
aromatics and flavor which outweighed the body and
acidity differences in our tastings. None of us
think this experiment shed any light whatsoever on
what caused those differences. The likable and
unlikable roasts were all over the place.
This experiment doesn't say much about another
factor: One can get the same acidity and body
using a typical "air roast profile" of fast to
350F and slower thereafter, or a typical "drum
roast profile" that's slower to 350F but faster
than the airroaster thereafter. Is the latter
"slow start/fast finish" profile, as Rusty Staub
claims, unconditionally superior to the fast
start/slow finish one. Aside from that claim, I
haven't heard much about cupping differences
between the two.
Finally, once one has a basic profile one likes,
one still has to "learn the bean" and come up with
the roasting tweaks that get the most out if it.
------- End of forwarded message -------
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