[Homeroast] hazmat blends of *$
rich-mail at octoxol.com
Mon Mar 8 18:14:10 CST 2010
Those are obviously the major variables but not the only ones by any
stretch. Delta temperature/delta time is the big one for sure, but not
the only one. As you can not monitor centerline temperature of the
individual beans you really only find the heat rate for a given batch by
experimentation. Experience will get you close but it will only be close.
Ryan M. Ward wrote:
> I agree with you, but not all variables contribute to the flavor profile equally. If you control the ones that contribute most (such as time roasting and temperature, speaking about the roasting process specifically), then you can create a defined roast which is meaningful in a practical way.
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