[Homeroast] Baked Beans

Jim Gundlach pecanjim at bellsouth.net
Thu Feb 10 07:53:54 CST 2011


Joe,
    Tom sells some that he roasts, and shipping enforces the rest time.  It is a good way to taste what you are working toward.  
      
            http://www.sweetmarias.com/prod.roasted.php

     pecan jim 

On Feb 10, 2011, at 1:53 AM, Joseph Robertson wrote:

> Thanks John,
> I'm on the same page. I'm doing my best not to bake but I have so much to
> learn. I have no idea what they taste like and I would just as soon not
> drink it but that said if someone said this coffee is baked I sure would
> want to expose my taste bud memory bank to it to get a idea of what it is
> all about.
> Cheers,
> Joe
> 
> On Wed, Feb 9, 2011 at 7:29 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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>>>>>>> 
>>>>>> 
>>>> 
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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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> 
> 
> 
> -- 
> 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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