[Homeroast] Baked Beans

Edward Bourgeois edbourgeois at gmail.com
Wed Feb 9 11:48:02 CST 2011


facebook is not my cup of coffee either. Would rather chat here or on
a forum among a smaller group of friends

On Wed, Feb 9, 2011 at 12:40 PM, Edward Bourgeois <edbourgeois at gmail.com> wrote:
> My thoughts are with a typical commercial drum roaster you have a
> stored heat issue as you approach 1st crack and want to slow/stretch
> the roast.. Thus you have to lower the heat applied before 1st crack
> starts. The trick being when and how much to cut back. If you do it
> too soon and are sporting a large batch size you could exhaust
> available heat too early. This is the time period when caramelization
> (BT 360f -1st cr) is happening. If there is not enough heat for proper
> caramelization the result is a bake tasting roast. This is different
> than stalling a roast during first crack but similar.
>
> On Wed, Feb 9, 2011 at 10:29 AM, John A C Despres <johndespres at gmail.com> wrote:
>> Exactly, Joe. I don't wish to imply it's an easily solved problem, nor do I
>> wish to imply I've never had problems. I'm just sharing what I've read and
>> therefore know about baking beans, however flawed it may be.
>>
>> Gene Cafe.
>>
>> John
>>
>> On Wed, Feb 9, 2011 at 10:06 AM, Joseph Robertson <theotherjo at gmail.com>wrote:
>>
>>> John,
>>> If it was that easy to prevent baked beans than why is there so much
>>> discussion on this topic? Is it really that simple? I would like to think
>>> so......
>>> This is why I'm asking questions here and taking part in the discussion.
>>> You
>>> help make a point for me which I'm not making very well.
>>> That point being, if we don't fiqure out what causes it in the roasting
>>> process with all the different kinds of roasters out there then why talk
>>> about what it tastes like.
>>> What kind of roaster are you using John?
>>> Joe
>>>
>>>
>>> On Wed, Feb 9, 2011 at 4:40 AM, John A C Despres <johndespres at gmail.com
>>> >wrote:
>>>
>>> > Drop in bean temp is what I meant. I understand using ET to control BMT,
>>> > therefore profiling.
>>> >
>>> > Sure, baked beans is a resultant taste, but isn't it a flawed roast that
>>> > causes it? Baked beans don't happen by themselves, so it comes back to
>>> bad
>>> > profiling. I also drop my ET, and don't get baked beans.
>>> >
>>> > John
>>> >
>>> > On Tue, Feb 8, 2011 at 9:02 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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>>>
>>>
>>> --
>>> 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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>
>
>
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
>



-- 
Ed Bourgeois aka farmroast
Amherst MA.
http://coffee-roasting.blogspot.com/



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