I think that the flavor changes parallel the color changes. It would make sense that the rate of color change would also affect the flavor. A slower rate of change will recruit more compunds to the appropriate endpoints. But in as much as a slow change is good if the temperature is too low then unwanted compounds can result. With the exception of my own experience which is that I get good results when I use a method that slows the roast process down near the end I have no proof for this assertion. A ridiculous but certainly easy to understand analogy would be the changes that take place when toasting a marshmallow over an open flame. (Drum roaster mounted in gas grill) |
question for the Melitta users. I have one but then started to use the poppery. Do you measure your batches by volume, by weight, or use the "MAX" line ...how much do you use per batch...do you use a soup can extension/ or cone. would like to be able to use it... if I remember right one of you drilled the hole for the thermometer below the screen. I guess it is time for me to get out the AromaRoast and "play" Carol & Bob Get Your Private, Free E-mail from MSN Hotmail athttp://www.hotmail.com |
At 07:17 PM 6/28/00 -0700, you wrote: <Snip> Hello Carol and Bob, I fill to the Max line which is the same as the 4oz cup that comes with the cone. I use the cone as it allows me to see the progress of the roast. I do not use a thermometer but depend more on the smell and collor. Hapy roasting Richard Sharp disharp |
I use the plastic measuring cup that came with the roaster and fill to between the 8 and 10 marks. This is close to 2 ounces. I use the original chaff trap. A "soup can" extension may keep beans from flying out into the trap. Read my articles in Badgett's Coffee eJournal, archives are at http://www.badgett.netIf you want to use a stem thermometer to measure bean temperature, drill a hole in the lid of the chaff trap for a vertical mount, or through the side above the screen. Measure the stem length then choose where to drill. If drilling through the side, measure the depth to the center of the bean mass and mark on the outside of the plastic housing. Turn the roaster upside down to keep chips from falling in, and drill through the plastic and the metal. If you want to measure inlet temperature, I recommend a thermocouple. Force a small hole in the screen with a sharp tool and insert the thermocouple wire through this hole from above. Do not drill through the side below the screen as you may get metal chips in the heater elements. -- Ken Mary - Aromaroast - whirlyblade - decanter ---------- <Snip> <Snip> |