[Homeroast] Cool beans too fast after roasting?

sci scizen at gmail.com
Fri Oct 10 08:43:04 CDT 2014


In my experience, air cooling usually takes 2-4 minutes anyhow. It's a
little faster in the winter, a little slower in the summer.
I tend to believe that the degree of roast has a lot to do with optimal
cooling times.
An EOR of 450F will cool slower than an EOR of 412F.
It shouldn't be hard to test this rapid vs. slow cooling claim, but I'd bet
that different beans and roast degrees would be a factor.

Ivan


On Thu, Oct 9, 2014 at 1:00 PM, <
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:
>
>    1. Cool beans too fast after roasting? (Larry Dorman)
>    2. Re: Cool beans too fast after roasting? (Phil Palmintere)
>    3. Re: Cool beans too fast after roasting? (John Nanci)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Thu, 9 Oct 2014 00:04:09 -0500
> From: Larry Dorman <ldorman 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: [Homeroast] Cool beans too fast after roasting?
> Message-ID:
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> De36yWs0WHiZPsAHxZf9mbBFJbVPPwiLt2RvVtgawA at mail.gmail.com>
> Content-Type: text/plain; charset=UTF-8
>
> 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!
>
>
> ------------------------------
>
> Message: 2
> Date: Wed, 8 Oct 2014 22:37:40 -0700
> From: "Phil Palmintere" <phil.palmintere 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] Cool beans too fast after roasting?
> Message-ID: <54361f27.4a50320a.2a14.6554 at mx.google.com>
> Content-Type: text/plain;       charset="us-ascii"
>
> 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!
> _______________________________________________
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
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> href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
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>
> ------------------------------
>
> Message: 3
> Date: Thu, 09 Oct 2014 06:19:24 -0700
> From: John Nanci <john at chocolatealchemy.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] Cool beans too fast after roasting?
> Message-ID: <54368b51.e46d320a.40e2.332a at mx.google.com>
> Content-Type: text/plain; charset="us-ascii"; format=flowed
>
> And I've never found any issue with 'too fast'.
>
> But what I have found an issue with are various SCAA chemists who may
> well know chemistry, but don't know coffee, believe it or not.  And I
> also have an issue with the term 'award winning' being tossed out
> with 'organic chemist'.  Being one of the later (and former, but not
> in chemistry), I can't think of a single award I could have won as a
> chemist that would have translated over to coffee.  And if it was a
> coffee award, why should it matter if I was a chemist or not.  Not
> offense to the chemist, but it sounds like pomp justifying an
> potentially expensive roasting control system.
>
> All that said, YMMV.
>
> John
> award winning organic chemist
>
> At 10:37 PM 10/8/2014, you wrote:
> >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!
> >_______________________________________________
> >Homeroast mailing list
> >Homeroast at lists.sweetmariascoffee.com
> >
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar
> >iascoffee.com
> ><a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's
> Forum</a> <a
> >href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
> >
> >
> >_______________________________________________
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> >Homeroast at lists.sweetmariascoffee.com
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> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
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