[Homeroast] Baked Beans

John Nanci john at chocolatealchemy.com
Tue Feb 8 08:02:13 CST 2011

Unfortunately, baked-bean is a resultant taste.  It's not just an 
operation centered item.

That said, I'm not sure what John means, but my understanding for 
stalling is that the bean temperature drops, NOT the ambient 
temperature.  I drop the ambient temperature of my roasts each time 
to slow momentum and I absolutely don't have baked roasts, or even 
stalled ones.  That is what profiling is all about.


At 04:39 AM 2/8/2011, John A C Despres wrote:
>Hi, Robert.
>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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