[Homeroast] Baked Beans

Joseph Robertson theotherjo at gmail.com
Tue Feb 8 23:32:44 CST 2011


Thanks Tom....
Joe

On Tue, Feb 8, 2011 at 12:56 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias at sweetmarias.com> wrote:

> Chris Schooley started a discussion on "baked, overdeveloped roast taste"
> on facebook:
>
> http://www.facebook.com/profile.php?id=100000178674418#!/note.php?note_id=131344343597862&id=100000178674418
>
>
>  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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>
> --
> -Tom
> ___________________________________________________________________________
> Sweet Maria's Coffee  -  Oakland, California  -
> http://www.sweetmarias.com
>
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-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe at sasquatchcoffee.com <http://www.jolindas.com>
(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA


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