[Homeroast] sugar (cane) roasted coffee?

John A C Despres johndespres at gmail.com
Sun Mar 28 18:29:16 CDT 2010

Will the sugar gum up the coffee mill?


On Sun, Mar 28, 2010 at 4:10 PM, Edward Bourgeois <edbourgeois at gmail.com>wrote:

> I'm not sure a traditional recipe would help cause from what I've
> heard Torrefacto roasts are darker than we would like. From what I've
> heard the sugar is added towards the end of 2nd crack and can absorb
> better due to the fractures of the beans at that level. It wouldn't
> take long to caramelize at that point and of course you don't want
> them to burn or catch fire! Sugar is very volatile! Even in a whirly
> pop you might end up with a cleaning mess. Thats why I think I'd start
> with dumping the roast in a teflon pan and add some fine sugar while
> stirring. I was thinking a nice slightly softer bean like a
> nutty/choc.  So. American or lower grown Mexico. Dumping from the
> roaster and adding the sugar just before second crack. But this is
> just a guess. I will be roasting tomorrow and may try a little Brazil
> test. I've also heard that this process coats the beans and makes them
> last longer in warm humid climates.
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
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