[Homeroast] sugar (cane) roasted coffee?

Doug Hoople doughoople at gmail.com
Sun Mar 28 20:30:06 CDT 2010


"Will the sugar gum up the coffee mill?"
I can't see how it wouldn't. You definitely want to point one of your
low-grade retirees at this stuff, I'd imagine.

Doug
On Sun, Mar 28, 2010 at 4:29 PM, John A C Despres <johndespres at gmail.com>wrote:

> Will the sugar gum up the coffee mill?
>
> John
>
> 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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