[Homeroast] Roasted a bit darker than I wanted.

Joseph Robertson theotherjo at gmail.com
Fri May 14 22:16:15 CDT 2010

I believe I saw a post from Tom on this one to the effect that the
longer/darker the roast the less dense the result, thus, less resistance for
the shot?

On Fri, May 14, 2010 at 7:29 PM, Jim Gundlach <pecanjim at bellsouth.net>wrote:

> I roasted about a pound of some very small beans in the full sunshine in a
> wok over an outside fire in near ninety degree Alabama spring weather.  I
> found that when I moved the beans inside they looked a lot darker than they
> did in direct sunlight, if I had good hearing or been able to set up my cell
> phone sound spectrogram,  I am sure I would have observed some second cracks
> going on before I quit.  Anyway, these are the first dark roasted beans of
> my own that I have had in probably more than two years.  I noticed a couple
> of things.  One is that some of the subtle flavors I found in an earlier
> lighter roast of this same coffee are simply missing.  Second, it is easier
> to draw a non-squirting espresso shot through a bear bottom portafilter
> basket with a darker roast than it is with a lighter roast.  I understand
> the first difference but I don't have any idea why the second occurred.
>      pecan jim
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