[Homeroast] Drying period before entering roasting?

Tom Ulmer tom at transtate.us
Tue Dec 18 07:40:01 CST 2012

Hello Keld,
My thinking has been for some time that the roast benefits from a slow
temperature ramp on the front end - the duration of such is variable. I do
not roast from visual clues as this is not convenient with my apparatus.
Cheers to you as well.

-----Original Message-----
From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of Keld Soele
Sent: Tuesday, December 18, 2012 5:02 AM
To: A list to discuss home coffee roasting. There are rules for this
list,available at http://www.sweetmarias.com/maillistinfo.html
Subject: [Homeroast] Drying period before entering roasting?

Hello all!
A lurker steps forward...
First of all, thank you for all the answers and, equally interesting, all
the great questions on this list.

I've heard that some roasters dry the beans at 180 deg Celsius or so until
yellow stage, and then head on to the roasting.

What do you think of this? In terms of:

-if you just roast slowly, the beans might dry in roasting, making the
drying redundant?

-other matters, not on My mind?


Espresso/French press/Aeropress
Gene café/ ghibli r15
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