I have a question for our roasting experts:
I understand well that for dark roasts cooling the beans quickly is important to stop the roast at the desired level.
My question is whether it is so important for a light roast? I am testing out a new roaster ( :
)- it has the option to remove the beans for rapid cooling (manual) or leave them in for an automated slow cooling cycle. This cycle is quite slow- taking ten minutes- and leaving the beans warm to the touch...
If one is only aiming for a light to medium roast is there any reason why a slow cool-down would be less preferable to a fast one? Assuming that both achieve the same colour/roast result by finishing the slow cooled roast a little earlier?
I understand well that for dark roasts cooling the beans quickly is important to stop the roast at the desired level.
My question is whether it is so important for a light roast? I am testing out a new roaster ( :
)- it has the option to remove the beans for rapid cooling (manual) or leave them in for an automated slow cooling cycle. This cycle is quite slow- taking ten minutes- and leaving the beans warm to the touch... If one is only aiming for a light to medium roast is there any reason why a slow cool-down would be less preferable to a fast one? Assuming that both achieve the same colour/roast result by finishing the slow cooled roast a little earlier?

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