[Homeroast] cooling the roast

Joseph Robertson theotherjo at gmail.com
Wed Aug 25 21:26:15 CDT 2010


I bet we do. I did not read your post before I posted. I often do that. Bad
me.
Joe

On Wed, Aug 25, 2010 at 7:15 PM, John A C Despres <johndespres at gmail.com>wrote:

> Joe, I think we agree. That's pretty much what I said.
>
> Roast on! Cool on!
>
> John
>
> On Wed, Aug 25, 2010 at 7:21 PM, Joseph Robertson <theotherjo at gmail.com
> >wrote:
>
> > John,
> > To put it short and simple, the virtue of cooling a roast rapidly is to
> > stop
> > the process as fast as possible to keep the roast level were it was when
> > you
> > dropped it.
> > With out rapid cooling the beans continue to roast. Simple as that. Don't
> > make this any more then it is. If you do not do this before packaging the
> > roast will continue till cooled.
> > Do not package the beans in anything until fully cooled.
> > The master roaster who I trained under explained that the gassing off of
> > Co2
> > and other gasses peaks at 15 minutes. In other words he makes sure all
> > beans
> > are packed in <15minutes after complete cooling if you want a protective
> > layer of Co2. This gets into another subject and it only matters if you
> can
> > seal in an o2 free environment.   Allon put it well in his comment. Don't
> > take any one person's word for it. Test your roasts. Taste your roasts
> > cooled or not cooled. The whole concept here is to be able to repeat your
> > results.  So eliminate as many variables as possible. Stop your roasting
> as
> > fast as possible.
> > JoeR
> >
> > On Wed, Aug 25, 2010 at 11:08 AM, John M. Howison <
> johnmhowison at gmail.com
> > >wrote:
> >
> > > Does everybody believe in  cooling the roast before storing it?  What
> > > is the supposed virtue of rapid cooling?
> > >
> > > I store roasted beans in ceramic jars.  I empty a still-hot roast into
> > > a pre-cooled ceramic jar, cap the jar, and either pop the closed jar
> > > into the fridge immediately or let it cool slowly on countertop.  The
> > > idea is to isolate the roasted beans from exposure to air (with its
> > > noxious oxygen) as soon as possible  While I don't claim superior
> > > olfactory bulbs and palate, I prefer the resulting cup, and like to
> > > believe that the beans would "stay fresh longer" if not promptly used.
> > >
> > > Wld like to hear from commentators endowed with sensory faculties
> > > better than mine.  That's probably most people.
> > > --
> > > Contra muros, mater rubicolla
> > >
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