[Homeroast] Drying period

David T mrfunnybones at hotmail.com
Wed Dec 19 12:08:24 CST 2012


I personally have experimented with extreme high start temperatures with aggressive initial heat and never had tipping that way ... I'm wondering if is actually too high finishing energy and or dryer/old coffee.  What have you found?  Has anyone ever purposely tried to tip coffee with success?  Could it also be an under loaded roaster?

On Dec 19, 2012, at 11:00 AM, homeroast-request at lists.sweetmariascoffee.com wrote:

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> Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest
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> Today's Topics:
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>   1. Re: Drying period before entering roasting? (Danny Gutierrez)
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> ----------------------------------------------------------------------
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> Message: 1
> Date: Tue, 18 Dec 2012 18:55:26 -0800
> From: Danny Gutierrez <dannygoot 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] Drying period before entering roasting?
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> Roasting too hot can cause the coffee to "tip". This is when the moisture
> heats up too fast and sizzles the ends (tips) of the coffee. You will
> notice a dark streak or singe on the ends. But, it's truly a matter of
> experimentation and tasting. The best way to learn is to find out for
> yourself! :)
> 
> On Tuesday, December 18, 2012, Tom Ulmer wrote:
> 
>> 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<javascript:;>]
>> 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:
>> -baking/roasting?
>> 
>> -if you just roast slowly, the beans might dry in roasting, making the
>> drying redundant?
>> 
>> -other matters, not on My mind?
>> 
>> Cheers,
>> Keld
>> Denmark
>> Europe
>> 
>> **********
>> Espresso/French press/Aeropress
>> Gene caf?/ ghibli r15
>> Huehuetenango/Skybury
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> (510) 912-0122
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