[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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