[Homeroast] what's happening with these beans?
mcKona at comcast.net
Thu Jul 21 23:49:26 CDT 2011
I'm confused. Beans at 30% and then taken to 65%? Coffee beans are
universally intentionally dried to around 12% moisture content + or - a
couple percent. IIRC outside that range they don't qualify as Specialty
Coffee. And greens above 15% moisture content are in danger of molding and
other nasty happenings in short order.
Slave to the Bean miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of Michael Mccandless
> Sent: Thursday, July 21, 2011 8:39 PM
> I have taken wimpy beans form 30% to 65% and the difference
> was dramatic.
> 1st went from wimpy to dramatic & made the resulting finished roast
> considerably more flavorful.
> Seems to be easier to control the roast.
> I now monitor moisture as part of the process.
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