[Homeroast] what's happening with these beans?
mcKona at comcast.net
Sun Jul 24 22:35:01 CDT 2011
Stating "SM beans delivered to AZ are usually 35% - 45%" isn't a matter of
semantics, it's flat inaccurate.
> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of Michael Mccandless
> Sent: Sunday, July 24, 2011 8:08 PM
> To: A list to discuss home coffee roasting. There are rules
> for this list,available at
> Subject: Re: [Homeroast] what's happening with these beans?
> On Sun, Jul 24, 2011 at 7:10 PM, miKe mcKoffee
> <mcKona at comcast.net> wrote:
> > Your "Little Havana" may be "accurate" for atmospheric
> humidity but not for
> > coffee greens. FWIW greens moisture content is Not 35-45%.
> The target
> > greens
> > moisture content is 10% + - a couple %. Mold becomes an
> issue greens above
> > 12%. And think about it. IF your greens moisture content
> was say 40%, you'd
> > experience a corresponding close to 40% weight loss during
> roasting. Quite
> > certain ya ain't seeing that.
> > Here's an H-B discussion on how to actuall measure greens
> moisture content:
> > n-coffee-t13613.html
> > Slave to the Bean miKe mcKoffee
> > www.CompassCoffeeRoasting.com
> > URL to Rosto mods, FrankenFormer, some recipes etc:
> > http://www.mckoffee.com/
> > 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.
> > Sweet Maria's List - Searchable Archives
> > http://themeyers.org/HomeRoast/
> > > -----Original Message-----
> > > From: homeroast-bounces at lists.sweetmariascoffee.com
> > > [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> > > Behalf Of Michael Mccandless
> > > Sent: Friday, July 22, 2011 4:02 PM
> > >
> > > I use tube type Hygrometers like "Little Havana".
> > > Accurate and inexpensive.
> > > SM beans delivered to AZ are usually 35% - 45%.
> > > Too high humidity runs the risk of an environment conducive
> > > to mold growth.
> > > Too dry and I believe the beans roast a little faster.
> > > IIRC 1st crack is caused by H2O expanding.
> > >
> > > I use RO water to hydrate.
> > > Store in warm - dry area to dehydrate.
> > >
> > > MMc
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