[Homeroast] Homeroast Digest, Vol 27, Issue 10

Yakster yakster at gmail.com
Sun Apr 11 15:25:45 CDT 2010


I'll send you the dB off-list.

The thought behind streching the interval between first and second crack
after the drying phase is complete is that this is where most of the flavor
development occurs.  This includes Maillard reactions and Strecker
degradation (
http://www.jimseven.com/2006/06/20/maillard-reaction-strecker-degredation-and-caramelisation/).
When you approach, enter, and later exit second crack, the roast is going to
take on more of a roasted, carmelized flavor and lose a lot of the floral
origin flavors that make each harvest unique.  Some say that darkly roasted
beans are great for ensuring consistent taste so that your roasts will taste
the same each time.. but where's the fun in that, especially if they taste
burnt, ashy, or carbony.  Generally speaking, lighter roasts will emphasize
the bright, floral and acidic flavors where darker roasts will favor
chocolate, carmel, darker flavors.  Some roasters do a melange where they
blend a light and dark roast of the same bean to bring out both flavors in
the cup.

You may want to check out this thread on Home-Barista:
http://www.home-barista.com/home-roasting/how-to-home-roast-t13371.html, I
found it pretty interesting.

-Chris


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