My coffee drinking friend told me the other day about his conversation with a pro roaster. One comment in the conversation took my interest.
"The trick to roasting is roast the inside of the bean to the same level of the outside of the bean"
Just like you dont put a chicken in the oven for 5 mins at 240C, you would crisp the outside of the chicken, the middle raw.
You wouldnt roast a chicken a chicken for 24 hours at 65C.
Probably a bad example!
This got me thinking that maybe this is why roast time/temps are fairly ubiquitous.
If you ramp up to FC too slowly or ramp too slowly from FC to SC you might be roasting the inside of the bean too much and/or roasting the outside to little.
If you ramp to FC too quickly or ramp from FC to SC to quickly you could be roasting the outside of the bean too much and/or roasting the inside of the bean too little.
This makes logical sense to me!
Maybe another way to look at things,
Or maybe its just a delusional myth?
Any thoughts?
"The trick to roasting is roast the inside of the bean to the same level of the outside of the bean"
Just like you dont put a chicken in the oven for 5 mins at 240C, you would crisp the outside of the chicken, the middle raw.
You wouldnt roast a chicken a chicken for 24 hours at 65C.
Probably a bad example!
This got me thinking that maybe this is why roast time/temps are fairly ubiquitous.
If you ramp up to FC too slowly or ramp too slowly from FC to SC you might be roasting the inside of the bean too much and/or roasting the outside to little.
If you ramp to FC too quickly or ramp from FC to SC to quickly you could be roasting the outside of the bean too much and/or roasting the inside of the bean too little.
This makes logical sense to me!
Maybe another way to look at things,
Or maybe its just a delusional myth?

Any thoughts?


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