[Homeroast] Baked Beans

Phil Palmintere phil.palmintere at gmail.com
Tue Feb 8 09:38:50 CST 2011


Now why is the image of the talking dog from "Bush's Baked Beans" TV
commercials popping into my head?

On Tue, Feb 8, 2011 at 7:02 AM, John Nanci <john at chocolatealchemy.com>wrote:

> 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.
>
> John
>
>
>
> 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.
>>
>> John
>>
>> 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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>
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