[Homeroast] (no subject)

raymanowen at gmail.com raymanowen at gmail.com
Tue Nov 23 20:04:08 CST 2010


I can only speculate- perhaps the moisture/ humidity content of your bean
lot was a bit high, and you managed to ramp the temperature too steeply as
the beans got to 220° - 230° F. The rapidly-generated steam in that range
could have pushed obstacles - like the bean surface, aside in its rush to
escape.

Ray Owen- Opa!

No more Celtic Critic


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