Yes its Doug, sorry,my Eudora allows different boxes and I accidently was
sending from my daughters.
Dave I know some guys at Chem Abstracts and I'm a 82 alumni from OSU but
anyway why haven't you straightened these guys out about the boiling point.
For most of us water boils at about 212F because its about one atmosphere
of pressure, the higher the altitude, less pressure, so water boils at a
lower temperature maybe as much as 20F lower depending on your
altitude. Remember no matter how much heat you add boiling water stays at
the same temperature until the waters gone.
So what, well during the roast the water has to boil off or evaporate and
when it does it cools the beans, a little anyway and so the temperature
curve has to have a modest plateau while the water is evaporating, when its
gone the temp will continue to rise. So does the major flavor chemistry
happen before or after the water leaves? if it happens during then
prolonging the boiling time will help. But of course the temp this happens
at dictates the kind of chemistry that can happen and at higher altitudes
this is a lower temperature. So, do beans roasted at higher altitudes make
better coffee? Will hydrating the beans a little before roasting help?, I
understand they are dry at about 10% moisture which is pretty dry, what if
you bring it up to 15% by keeping open in a frig where they can pick up
some humidity (just before they are roasted so they don't spoil)?
With all those extra beans no wonder some of the Farms are trying to sell
their beans directly on the internet, especially if they have already
auctioned off the good ones and need to sell the rest?
At 09:01 AM 9/25/03 -0400, you wrote: