[Homeroast] Homeroast Digest, Vol 81, Issue 8

Terry Mcvay tmcvay at BahaiHawaii.org
Fri Oct 10 14:58:39 CDT 2014


World Class answer!! Saw the same question on the subreddit but could not
phrase an answer as well as this...
Terry

> -----Original Message-----
> From: Homeroast [mailto:homeroast-
> bounces at lists.sweetmariascoffee.com] On Behalf Of Hank Arnold
> Sent: Thursday, October 09, 2014 6:15 PM
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Homeroast Digest, Vol 81, Issue 8
> 
> Beats me...the Behmor is set for approximately 10 min's or so for a
> pound,seems to work for me....
> 
> But maybe the next roast I'll pull them at 5 minutes and see if there's
any
> difference.
> 
> Me thinks there won't be
> 
> YMMV
> 
> Hank
> 
> >
> > 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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