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Importance of rapid cooling for light roasts?

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  • #16
    Re: Importance of rapid cooling for light roasts?

    Originally posted by 547764646F49526378757778160 link=1306315775/14#14 date=1307861817
    I usually leave the beans on the tray for about an hour before bagging up.
    Beans should be bagged up when they reach ~8C above ambient temp. This helps prevent them from absorbing moisture from the atmosphere.


    Java "Bag em and tag em!" phile
    Toys! I must have new toys!!!

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    • #17
      Re: Importance of rapid cooling for light roasts?

      Yep.....

      Bag em while theyre warm.... 8-)

      Mal.

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      • #18
        Re: Importance of rapid cooling for light roasts?

        Just out of curiosity what do you guys store roasted beans in? I have just entered the world of roasting and it would be helpful

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        • #19
          Re: Importance of rapid cooling for light roasts?

          Originally posted by 565D4C594E483C0 link=1306315775/17#17 date=1307934498
          Just out of curiosity what do you guys store roasted beans in? I have just entered the world of roasting and it would be helpful

          One way valve Mylar bags is my preferred option

          KK

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          • #20
            Re: Importance of rapid cooling for light roasts?

            I use Falcon tubes and yep I put mine in around that temperature difference as well it seem

            Also cooling in the popper takes 3 minutes from 213 to 37 degrees.

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            • #21
              Re: Importance of rapid cooling for light roasts?

              Originally posted by 574C455441574C4D42504156240 link=1306315775/19#19 date=1307936469
              Also cooling in the popper takes 3 minutes from 213 to 37 degrees.
              Im assuming you are cutting heater power and continuing to run the fan, that’s pretty quick really. One less step in the process, and the popper would not overheat on back to back roasts. Mmmm, that’s got me thinking, thanks shapeshifter you’ve given me an idea .

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              • #22
                Re: Importance of rapid cooling for light roasts?

                That is correct BB, I turn the fan up to its maximum and the heat to its minimum (basically no heat).

                I did four roasts in a row one night, although I have to admit that I wasnt using the popper to cool then, I just waited for the popper to come back to room temperature, which didnt take too long anyway, this way its even quicker, I dont have to worry about only having small roast amounts as its very consistent so I can do consecutive roasts and bag them up together

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