[Homeroast] what's happening with these beans?

Rich rich-mail at octoxol.com
Sun Jul 24 14:35:42 CDT 2011


Propylene Glycol = Sierra 100% antifreeze

On 07/22/2011 04:28 PM, Archeobob wrote:
> Ivan,
>
> Usually an inexpensive hygrometer will give you a fair indicator
> of the humidity in your storage bag/area.
>
> Here in Parker CO we hover around 15-20% and drop below that in
> the Fall&  Winter. Once upon I time I played with a humidor made
> from a beer cooler to keep the beans hydrated, but gave it up
> when my stash got too big.
>
> For those in arid areas, humidor instructions here:
> http://www.igtc.com/~pmm/tupperdor.html  ... hardest thing to
> find was the propylene glycol, until I thought of the cigar
> shop!
>
> Bob
>
> --------------------------------------------------
> From: "sci"<scizen at gmail.com>
> Sent: Friday, July 22, 2011 11:41 AM
> To:<homeroast at lists.sweetmariascoffee.com>
> Subject: [Homeroast] what's happening with these beans?
>
> Date: Thu, 21 Jul 2011 20:38:40 -0700
>
> Michael,
> How can we measure the humidity in our beans and alter that
> humidity if it
> is needed?
> I live in a very humid climate (NC) so I have not worried with
> beans drying
> out as one might expect in an arid zone. My greens may even be
> absorbing
> some humidity. Most of the time, my 1Cs are clear, but
> occasionally
> something like this Harar comes along.
>
> Ivan
> ++++++++++++++++++++++++++++++++++++++++++++++
> From: Michael Mccandless<mcsparky6670 at gmail.com>
> To: "A list to discuss home coffee roasting. There are rules for
> this
>         list,   available at
> http://www.sweetmarias.com/maillistinfo.html"
>         <homeroast at lists.sweetmariascoffee.com>
> Subject: Re: [Homeroast] what's happening with these beans?
> Message-ID:
>         <CA+eSnnYyy9rxd0iO8WBmBFZS+_
> v6J_Ph3BSVbZJQKRAZhpR0=w at mail.gmail.com>
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>
> 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.
>
> MMc
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