[Homeroast] Roasting WP Decafs
wsmailmagnet at gmail.com
Fri Jun 11 16:10:43 CDT 2010
I use roasting profiles for soft beans and hard beans, and for C+ and FC to
FC+ degrees of roast. I use my soft bean profiles for decafinated beans.
On Fri, Jun 11, 2010 at 4:22 PM, michael brown <disracer at msn.com> wrote:
> interesting. i use a guat decaf that i keep clear of 2C for a deaf blend.
> i had to go check my beans after your email. there is a little bit of oil
> on the beans. interesting. they still taste like a medium roast decaf
> guat. i judge my degree of roasts on decafs like most others, temperature,
> sight, and audible noises. although of course sight can be misleading with
> the decafs.
> Michael B
> b'ham, AL
> > From: themaxman9106 at hotmail.com
> > To: homeroast at lists.sweetmariascoffee.com
> > Date: Wed, 9 Jun 2010 21:13:56 -0400
> > Subject: [Homeroast] Roasting WP Decafs
> > Hi All;
> > I need some help from the experts.
> > I was roasting some SM Brazil Joao de Campos WP Decaf last week when I
> experienced a phenomenon I had only seen once before. It seems the beans
> tend to expel oils PRIOR to second crack. I was roasting 200 grams in the
> Behmor, set to 1lb, P4.
> > My question is, which is more proper or accurate to judge degree of
> roast, oily beans or 2nd crack?
> > Thanks in advance for your input
> > Gary
> > Cincinnati OH
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