[Homeroast] A difference of degree....
allon at radioactive.org
Tue Oct 26 13:23:28 CDT 2010
On Oct 25, 2010, at 9:04 PM, Bryan Wray wrote:
> Honestly I'd be curious to know what other differences there were.
> While 2 degrees is a difference, it shouldn't be THAT noticeable in the cup, not if those degrees refer to roasting.
> Differences in rest, dosing, brewing temperature, extraction yield... I would honestly attribute those to the different flavors before I would the 2 degrees of separation between the two roasts.
> Did they run the same profile? Meaning did you have first crack and end of roast at the same times for the two roasts?
Well, I used the PID iRoast - I ran the same program, adjusting only the end temperature, meaning that the ramp would have been slightly slower, but the total time was the same. I cannot hear the cracks on this machine.
Both samples were rested, dosed, and brewed exactly the same, 3 days of rest, two AP scoops, ground in the same grinder on the same setting and brewed in the same automatic drip pot.
There may be more subtle differences creeping in elsewhere, but I can't think what else. Maybe the thermocouple placement was not optimal, leading to more variation than is otherwise evident. Got me.
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