I'm still a novice at this, but I've found that I much prefer roasting by sight and sound, putting me in the "artist" class. For me, roasting coffee is a fun sensory experience, and, because I'm a novice, I can hardly go wrong no matter what I do. (ANY roast will broaden my experience.)
That said, I've had good success with my techniques, crude though they be. Although, at some point, I'll probably start monkeying around with temperatures...
Ed Van Herik
>From: jim gundlach
>Subject: Re: Too many variables +newbies second question.. and sundry rambling
>Date: Sat, 5 Apr 2003 07:53:40 -0600
>On Friday, April 4, 2003, at 10:25 PM, john roberts wrote:
>>As if I needed more variables, I recently ordered a burr grinder...
>>so now I
>>will have 10+ different grinds to deal with too, but one doesn't
>>roasting to simplify things... the path to perfection is full of
>If this list splits, it will probably be into the art of coffee
>roasting versus the science of coffee roasting camps. When people
>face too many variables, the artist decides to let go of the details
>and proceeds by letting the experience saturate their senses and
>trusting their intuition to guide them through the process. The
>scientist will add an additional measuring device and seek to
>control one more variable. I've ended up going the art route
>because I cannot afford all the measuring/control devices I can
>roasting over pecan wood fires
>in La Place, Alabama
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