[Homeroast] Baked Beans
disracer at msn.com
Tue Feb 8 10:03:04 CST 2011
I would also consider rocketing through 1C, straight to 2C (usually at 100% power, or close to it) baking them.
Michael Bb'ham, AL
> Date: Tue, 8 Feb 2011 07:39:45 -0500
> From: johndespres at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Baked Beans
> 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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