[Homeroast] A difference of degree....

Sergio Kusevitzky sergio_kuse at yahoo.com
Wed Oct 27 03:55:37 CDT 2010


Allon,

Did you roast in the same day?
Did you tried them one after the other?
I understand that the "coffee preparation process" was similar, but what about 
the drinking status?
Sergio

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________________________________
From: Allon Stern <allon at radioactive.org>
To:"A list to discuss home coffee roasting. There are rules for this list, 
available at http://www.sweetmarias.com/maillistinfo.html" 

Sent: Tue, October 26, 2010 8:23:28 PM
Subject: Re: [Homeroast] A difference of degree....


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.

Profile A:
300f 5min
405f 11min
432f 14:15

Profile B:
300f 5min
405f 11min
430f 14:15

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.

-
allon
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