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miKe mcKoffee mckona at comcast.net
Mon Jun 16 13:38:06 CDT 2014


No, I'm staying subscribed!

Slave to the Bean miKe mcKoffee
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-----Original Message-----
From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of T. Rob Brown
Sent: Monday, June 16, 2014 7:44 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] unsubscribe


On Jun 16, 2014, at 10:36 AM, David Rossell <davidjohnrossell at gmail.com>
wrote:

> But some beans barely make a cracking sound at all, and others are 
> quite pronounced.  I swear, sometimes in the Behmor, it's not so much 
> a crack as a phht sound.  : )
> 
> Could be a tough engineering problem!
> 
> 
> 
> 
> On Mon, Jun 16, 2014 at 10:34 AM, Barry Luterman <lutermanb at gmail.com>
> wrote:
> 
>> Yes or to put it another way. You are measuring the actual event 
>> (crack) rather than a measure of a related event (temp) and then 
>> inferring about the evem from the measurement.
>> 
>> 
>> On Mon, Jun 16, 2014 at 6:26 AM, Ben Treichel 
>> <J.W.Bullfrog at gmail.com>
>> wrote:
>> 
>>> Different purpose, since at best we measure the temp of the bean 
>>> mass,
>> and
>>> at worst the input air temp, The sound of the crack indicates a 
>>> roasting event, which is not necessarily temp dependent; time and 
>>> time is a better indicator.
>>> 
>>> 
>>> On Mon, Jun 16, 2014 at 8:15 AM, David Rossell <
>> davidjohnrossell at gmail.com
>>>> 
>>> wrote:
>>> 
>>>> 
>>> 
>> http://scitation.aip.org/content/asa/journal/jasa/135/6/10.1121/1.487
>> 4355
>>>> 
>>>> Why that would be better than a thermometer to measure bean
>> temperature,
>>>> I'm not sure . . .
>>>> 
>>>> David
>>>> 
>>>> --
>>>> David Rossell
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>>>> 
>>> 
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> 
> 
> 
> --
> David Rossell
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