[Homeroast] Cool beans too fast

John M. Howison johnmhowison at gmail.com
Thu Oct 9 12:18:51 CDT 2014


I find it difficult to believe that a few minutes more or less of
cooling time significantly affects coffee flavor, regardless of the
number of awards.
 My concern with minimizing roasted beans' exposure to oxygen means
that  I lock in heat for a few extra minutes.  If the heat were
getting away faster, so would flavor.  My taste buds have won no
awards, but them's the sentiments they've taught me.

-- 
Contra muros, mater rubicolla



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