[Homeroast] [homeroast] Improper speeds through and after 1st crack

Joseph Robertson theotherjo at gmail.com
Sun Jun 27 12:08:01 CDT 2010


Ed,
Not possible to roast out the defects unless your talking about roasting to
a *$ level and not worrying about what it tastes like.
Joe

On Sun, Jun 27, 2010 at 8:32 AM, Edward Bourgeois <edbourgeois at gmail.com>wrote:

> This is where I start to search for more opinions. When I do small
> tweaks within what I've found to be acceptable boundaries I get
> something I consider different. With the complexities of coffee  I've
> assumed  that many different yet still desirable cups can be produced
> within a general roast degree from the same beans. When simply
> roasting for myself I can try several approaches and pick my favorite
> but when I offer the same choices to friends who I roast for I get
> some who like my choice and others who definitely like some of the
> others. The good thing is it's not a love or hate issue just one of
> preference which I think has mostly to do with the fact that I'm
> dealing with humans and relates to pleasing some to most of the people
> some to most of the time. I've also realized that buying from Tom
> makes things more complicated. With SM coffees I don't have to focus
> on merely trying to roast out defects that I have experienced from
> some coffees from other sources that greatly narrows the
> possibilities!
>
> On Sun, Jun 27, 2010 at 10:13 AM,  <raymanowen at gmail.com> wrote:
> > " If say the roast slowed to 2-3 degrees rise/min for 30sec. to a min.
> > during 1st. could
> > negative results occur?"
> >
> > OK- Ray will play- What did happen to the cup flavor?
> > --
> > Persist in old ways; expect new results - suborn Insanity...
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>
>
>
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
>
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