[Homeroast] Finished roast color coding relevance > Is it just me?

Tom Ulmer tom at transtate.us
Sat Mar 6 13:51:29 CST 2010

Assuming the large commercial roaster employs the same basic roasting method
(or profile if you like) with similar product there might be some validity
to the Agtron system. However, I think we can agree there is more than one
way to reach a specific color. As well there is color change as the coffee

-----Original Message-----
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of miKe
Sent: Saturday, March 06, 2010 1:39 PM
To: 'A list to discuss home coffee roasting. There are rules for thislist,
available at http://www.sweetmarias.com/maillistinfo.html'
Subject: Re: [Homeroast] Finished roast color coding relevance > Is it just

Say a large commercial roaster who has a large wholesale customer who buys a
specific bean/blend roasted to a specific degree of roast over and over
again? They need it to be the same every time. Using the Agtron system can
ensure each batch/shipment is exactly, not almost, not close, not around,
but virtually the exact degree of roast agreed time after time because the
(ground for testing) coffee matches time after time. 


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