[Homeroast] cooling the roast

Joseph Robertson theotherjo at gmail.com
Wed Aug 25 22:11:51 CDT 2010


John,
No I should be smacked for not paying closer attention.
You have been a roaster much longer than I.
I bow to the sun that rises over a roaster who has more experience than me.
Here's to you John,
Joseph

On Wed, Aug 25, 2010 at 7:45 PM, John A C Despres <johndespres at gmail.com>wrote:

> Smack! Ouch! Oops, sorry!
>
> John
>
> On Wed, Aug 25, 2010 at 10:26 PM, Joseph Robertson <theotherjo at gmail.com
> >wrote:
>
> > 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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