[Homeroast] A difference of degree....

Brian Kamnetz bkamnetz at gmail.com
Mon Oct 25 15:19:02 CDT 2010

Very interesting, Allon, and I look forward to hearing further results.


On Mon, Oct 25, 2010 at 3:13 PM, Allon Stern <allon at radioactive.org> wrote:
> or degrees....
> I was wondering if maybe I wasn't quite hitting the mark on miKe's Jimma profile, since I wasn't sure if my roaster (modified iRoast) was cooling fast enough, and maybe I was skidding past the mark and getting a bit darker than desired.
> As an experiment, I tried setting the EOR temperature to 430 (instead of 432), keeping the time the same.
> What a difference these two degrees make. After a couple of days of rest, I don't get the same fruitedness. It's a good coffee, balanced, good body, but just doesn't have the Jimma zing.
> Maybe I'll try a batch at 434 just to try the other end. I'd hate to waste this fantastic coffee, though, but learning is good :D
> -
> allon
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