[Homeroast] Is it just me?

Ryan M. Ward silvercro_magnon at hotmail.com
Fri Mar 5 16:05:57 CST 2010


Does the industry have formal roast definitions? If so, this may shed light on the issue, if not, perhaps it is time to create some.

-- 
Ryan M. Ward

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> Date: Fri, 5 Mar 2010 13:40:08 -0800
> From: exportfs at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Is it just me?
> 
> On Fri, Mar 5, 2010 at 7:31 AM, Jim Gundlach <pecanjim at bellsouth.net> wrote:
> 
> > ...  A very fast roast can produce less roasted middles of the beans than a
> > slower roast and it will produce more difference between the colors of the
> > whole and ground beans.  ...
> >   pecan jim
> >
> >
> It can be very confusing. If you stall the roast at 380 for a bit before
> continuing on to 1st crack, and then you stop the roast immediately after
> 1st, do you have a City or a City+. It's the vagueness of roast color, time
> till <fill in blank> that makes tasting the result more important. I think
> Tom emphasizes  that by describing in great detail the flavors that he
> achieved at a couple of different roast levels. Do I interpret that
> correctly?
> 
> The really difficult thing for us small batch roasters is to have some sort
> of consistency between batches. Folks with sophisticated roasters must be
> able to achieve consistency far far better then folks like me - sitting
> under a tree, flipping beans in a pot, watching the birds, sipping a beer...
> 
> So for me and I emphasize me, stating something is C++ is just so much smoke
> in the wind.
> 
> :)
> 
> -jim
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