[Homeroast] Baked Beans
John A C Despres
johndespres at gmail.com
Tue Feb 8 06:39:45 CST 2011
Dropping the temperature, even briefly is stalling the roast. But my
understanding of baking is an extended roast period. A roast that takes 25
minutes to each 1st I would consider baked.
On Tue, Feb 8, 2011 at 3:55 AM, Robert Yoder <robotyonder at hotmail.com>wrote:
> Greetings, great group!
> Here at the standards and practices institute (i.e. the Yoder Househole),
> we wonder if there is consensus on Baked Beans (coffee-wise). We would like
> a definition a bit more operation-centered, as opposed to resultant taste.
> What we seek is some kind of understanding of what it takes to produce
> Baked, rather than Properly-Roasted Coffee Beans (so we can avoid doing
> that). I am roasting coffee in a Behmor, and have an ET thermocouple near
> the lower heating element and a BMT. Thing is, in the Behmor, the ET swings
> as the heaters cycle, so the temperature sometimes dips during a roast, even
> though the BMT continues to climb. Is Baking simply allowing any drop in
> the BMT before end of roast, or is it something else?
> Thanks for any wisdom shared, and,
> Happy Roasting,
> robert yoder
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