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

Ryan M. Ward silvercro_magnon at hotmail.com
Sun Mar 7 09:36:55 CST 2010


Here is some more information from another home roasting forum:

http://www.homeroasters.org/php/forum/viewthread.php?thread_id=1664&pid=19228

-- 
Ryan M. Ward

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> Date: Sun, 7 Mar 2010 09:43:54 -0500
> From: johndespres at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Finished roast color coding relevance > Is it just	me?
> 
> This discussion is just the reason I brought the naming issue up in another
> thread a couple weeks ago.
> 
> These labels we're discussing seem to be pretty much the only way to
> communicate with one another. We could come up with a new labeling system,
> but what would it be? And when discussing home roasting with your friend in
> New Zealand, how do you describe your roast to her?
> 
> We already have a fairly good method of communication that many of us are
> able to use; some not, however. I cannot measure bean mass temp, so that
> language is foreign.
> 
> But - I can tell you when the beans yellowed, when they hit first crack,
> when they hit second crack, when the oils gushed forth like a Texas crude
> strike and when they burst into flame. When a particular occurrence takes
> place, we have a reasonably good idea what the bean temp may be, IE 1st
> crack occurs at about 400F. Occurs at about 400F. About... Maybe 390F. Maybe
> 405F. In a world of absolutes, I wonder if home coffee roasting should
> simply be recognized as an exception.
> 
> Dark brown, light brown, black, oily, Agtron 72, City +, Taste the coffee,
> tell me it's good if you like it.
> 
> It is my understanding the big guys cannot match coffee roasts on a day to
> day basis so they roast it and stale it for some time, months, I read
> somewhere, in order that every can tastes the same... Dunno if it's true,
> but it does seem to be a good equalizer. But is Stumptown or Intellagentsia
> doing that? No, they're probably using those tools that have been discussed
> here. Probably not on every batch and maybe quite seldom. I am sure of this,
> though, they taste the coffee and make the final decision from there.
> 
> If you told me your roast hit yellow at 2:36 and 1st crack started at 3:49
> and you pulled the roast at 5:55, with no adjustments, I'd say, given the
> speed, you could be close to 2nd crack at the end of that roast. Let's call
> this roast Full City - no hint of second crack.
> 
> Based on time information I can make a decent guess. Now let's put the beans
> against a color chart or photos and we see it does look to be Full City. Now
> let's grind some beans, and lay just a few whole beans on the grind... Hmmm,
> really dark beans, rather light grind...Is it still Full City? Is there such
> thing as too much information? Too little? Yes, and yes.
> 
> Each one of us has more information available than we may realize. Why limit
> our discussion to the color of the beans? Add time, add temperature to that
> discussion.
> 
> Roast the coffee and taste the coffee. That's all that matters. Tell us what
> you taste.
> 
> And have fun.
> 
> John
> 
> 
> On Sun, Mar 7, 2010 at 5:02 AM, Yakster <yakster at gmail.com> wrote:
> 
> > I gave up 20 Khz years ago... I used to be bothered by the 15 KHz
> > horizontal oscillators driving CRTs, but now I don't hear 'em.
> >
> > -Chris
> >
> > On 3/7/10, raymanowen at gmail.com <raymanowen at gmail.com> wrote:
> > > It is not a requirement of this list that each person parrot the
> > politically
> > > correct palaver as stated by anyone else in the whole world. What's the
> > > advantage in that?
> > >
> > > The implication of:
> > > "What do you mean some validity?"
> > > miKe just tried to [convince] you that in the commercial coffee world...
> > > Implies the art of roasting goes so far and no further; personal
> > advancement
> > > ceases to exist.
> > >
> > > *WHAT* in Blazes does this list have to do with the commercial coffee
> > world?
> > > NOTHING, and miKe, of all people is the antithesis of Big Coffee.
> > >
> > > What is it about miKe that makes you think that his hobby or enterprise
> > is
> > > based on the archaic and bearded Agtron tile inadequacies, or any other
> > > facet of the commercial coffee world? Isn't that what primarily drove us
> > all
> > > to roasting and brewing for ourselves?
> > >
> > > The Commercial Coffee World- home of Foulgers, and the hazmat blends of
> > *$.
> > >
> > > Since FC roasted coffee is not a primary color perceived by the human
> > eye,
> > > it can't be directly quantified. The credulity required to standardize on
> > a
> > > quality rendered differently by the rods and cones in every human retina
> > is
> > > on the same page as "Human hearing is from 20hz - 20Khz "
> > >
> > > The Cosar and Macbeth densitometers can resolve Cyan, Magenta, Yellow and
> > > Black colors for critical graphics work, and can be found online for far
> > > less than their original prices. In the 3-D mode, they could read coffee
> > > beans, and 8000K super high intensity LED's could replace the
> > incandescent
> > > light sources.
> > >
> > > In the roaster control loop, a cheap densitometer or colorimeter would
> > allow
> > > a roast degree to be set to a specific number.
> > >
> > > Cheers and Mabuhay -RayO, aka Opa!
> > > --
> > > Persist in old ways; expect different results - suborn Insanity...
> > > _______________________________________________
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