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Topic: to see or not to see dem beans (3 msgs / 69 lines)
1) From: espresso gin
<Snip>
will...) that it is better for a newbie to not be able to
see the color of the roast.  <<<
Boy Rick if I had not seen the first couple of batches of my beans I surely
would have burned the hell out of them; if you have seen enough roasted
beans I think seeing the color has an advantage.
Seconds do matter in this little French Roast so seeing the color approach
what you want so you can stop is way cool.
ginny

2) From: Rick Farris
Ginny says:
<Snip>
Ah, but my point was that the color is not the important indicator.
The most important indicators are the temperature and the sound.
Many factors affect your perception of the color, most notably 
the ambient light.
Not only that,but some beans will be very dark brown when barely
past first crack, whereas others will be cinnamon colored when 
they're already into second crack.  AND IT'S NOT THE COLOR
THAT DETERMINES THE TASTE -- IT'S THE DEGREE OF
ROAST AS INDICATED BY THE CRACKS.  (Or the 
temperature after being calibrated by the cracks.)
I know, I know, you don't understand and you think I'm crazy,
but wait until you've been roasting for a year or so and you'll be
telling me: "Uncle Rick, I see what you mean."  :-)
-- Rick

3) From: AlChemist John
I have not been following this thread very close so I am not to sure which 
roaster is being discussed or if it is a general "to see or not too see the 
beans".  That being said, I agree that color is not very important in the 
final stages of the roast, it is the temp/profile/cracks.  OTOH, if you are 
doing anything manually, I would say being able to see the beans is 
important, especially in the early stages where they are drying.  It is 
nice to have the beans all evenly dried and/or not singed before starting 
your roasting ramps, since uneven beans early on may well look the same at 
the end, but sure do not taste the same (another reason not to go by color 
at the end).
Sometime around 19:44 3/28/2003, Rick Farris typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalt


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