[Homeroast] what's happening with these beans?

Michael Mccandless mcsparky6670 at gmail.com
Sun Jul 24 22:58:20 CDT 2011


OK  "35% - 45% atmospheric"

MMc

On Sun, Jul 24, 2011 at 8:35 PM, miKe mcKoffee <mcKona at comcast.net> wrote:

> 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
> > http://www.sweetmarias.com/maillistinfo.html
> > Subject: Re: [Homeroast] what's happening with these beans?
> >
> > Semantics.
> >
> > MMc
> >
> >
> > 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:
> > >
> > >
> > http://www.home-barista.com/home-roasting/measuring-moisture-c
> > ontent-of-gree
> > > 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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>
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