[Homeroast] Homeroast Digest, Vol 25, Issue 23

Robert Yoder robotyonder at hotmail.com
Tue Feb 23 17:09:23 CST 2010


'In the meantime, I'm 
creating my own pig-trail down the jungle path to coffee nirvana with 
occasional sideways glances in the bushes for snakes.'

 

Great!

 

Happy Roasting,

 

robert yoder

 
> Date: Tue, 23 Feb 2010 16:40:13 -0600
> From: mldavis2 at sbcglobal.net
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Homeroast Digest, Vol 25, Issue 23
> 
> It would appear that each roaster and each bean should be evaluated 
> individually. Obviously some beans just don't look the same at 
> allegedly the same roast level. Many beans can appear to be at 
> different roast levels in the same batch. Immature beans come out 
> lighter than mature beans, for example, and dry processed beans are also 
> subject to variations in appearance.
> 
> I'm not completely sold on using temperature because there can be too 
> many variables with that as well. Commercial roasters are more suitable 
> for temperature measurement because of larger batches and longer 
> roasting times combined with more uniform placement of temperature 
> probes. Home roasters have accuracy issues with probe placement since 
> temperature probes are not often included within the roasting container 
> itself due to the methods of agitation required (i.e. turning drums, air 
> flow blowers, etc.) In addition, anyone who cooks knows that you can 
> achieve a thoroughly cooked item with either a long, slow low heat 
> method (crock pot, simmering) or higher heat (broiling, searing).
> 
> So a final roast temperature of, say 450F, might result in the same 
> level on a commercial gas-fired roaster day in and day out, but it 
> probably has no direct correlation to a FreshRoast, iRoast2, Behmor, 
> Gene, Hottop or your backyard grille.
> 
> In my limited experience, I rely on a combination of sound, time, 
> appearance and relative temperature readings from a fixed probe. Tom's 
> bean chart is my best baseline for comparison until I can find someone 
> to really teach me how to do it 'by the numbers.' In the meantime, I'm 
> creating my own pig-trail down the jungle path to coffee nirvana with 
> occasional sideways glances in the bushes for snakes.
> 
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