[Homeroast] Cool beans too fast after roasting?

Phil Palmintere phil.palmintere at gmail.com
Thu Oct 9 00:37:40 CDT 2014


Wow!  Thanks for posting!

I've often thought too rapid a cooling cost me something in the cup, but I
couldn't put my finger on it. 



-----Original Message-----
From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of Larry Dorman
Sent: Wednesday, October 08, 2014 10:04 PM
To: A list to discuss home coffee roasting. There are rules for this list,
available at http://www.sweetmarias.com/maillistinfo.html
Subject: [Homeroast] Cool beans too fast after roasting?

I read a lot of the coffee/roasting subreddits on reddit.com and recently
saw someone suggest that it's bad practice to quickly cool beans after
roasting and instead you want to target the cooling to take 3-4 minutes.

I asked him to elaborate and he said, "Our roasting control system was
designed by an SCAA award winning organic chemist. Referencing my
chicken-scratch class notes, it had something to do with interruption of
long-chain sucrose polymerization and cross-linking to other chemical
constituents. He specified cool to the touch in longer than 3 minutes and
less than 4 to maximize cup quality."

Can anyone else weigh in on this?

Thanks!
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