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Importance of rapid cooling for light roasts?

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  • shapeshifter
    replied
    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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  • Bean_Bear
    replied
    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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  • shapeshifter
    replied
    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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  • Koffee_Kosmo
    replied
    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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  • japert
    replied
    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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  • Dimal
    replied
    Re: Importance of rapid cooling for light roasts?

    Yep.....

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

    Mal.

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  • Javaphile
    replied
    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

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  • Barry_Duncan
    replied
    Re: Importance of rapid cooling for light roasts?

    I cool my beans out of my popper first by tossing them in a metal colander.

    Then I spread them onto a baking tray that acts as a heat sink. In warm weather I use 2 or 3 trays, the heavier the better. The beans are in a single layer.

    In a couple of cases I have been able to see and pick out feral stones.

    I usually leave the beans on the tray for about an hour before bagging up.

    Barry

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  • Javaphile
    replied
    Re: Importance of rapid cooling for light roasts?

    Theres no need to place the beans in the fridge to cool them. Most people use a colander/sieve and fan type arrangement for quick cooling as seen/linked to in this thread: http://coffeesnobs.com.au/YaBB.pl?num=1274757802


    Java "Blowin in the wind" phile

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  • PamelaS
    replied
    Re: Importance of rapid cooling for light roasts?

    Would placing the beans in the fridge to cool rapidly be too much of a shock to the beans? For quicker cooling, do most people dump the beans into a room temperature pan and spread the beans out to cool quickly? Or do you use a fan to air cool them?

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  • shawty
    replied
    Re: Importance of rapid cooling for light roasts?

    Originally posted by 2028262E2C36362A262E450 link=1306315775/10#10 date=1306455671
    Which supports my contention that some chemical reactions DO continue in the beans at temperatures well below roasting temps.
    Of course "some chemical reactions" occur at temperatures well below roasting temp.
    Pretty hard to stop nature wanting to decay things

    Leave a comment:


  • emckissock
    replied
    Re: Importance of rapid cooling for light roasts?

    Originally posted by 2B30392F2C21580 link=1306315775/9#9 date=1306454126

    To reduce the effects of oxidisation over the course of a couple of weeks consumption
    Higher temperatures act as a catalyst to oxygen

    Which supports my contention that some chemical reactions DO continue in the beans at temperatures well below roasting temps.

    I agree with galumays post, interesting thought.

    So much to learn, so little time.

    Itll be a while before I move on to cooling profiles, only just getting started on roasting profiles. Will be interested to read more on this though

    Leave a comment:


  • shawty
    replied
    Re: Importance of rapid cooling for light roasts?

    Originally posted by 6C646A62607A7A666A62090 link=1306315775/6#6 date=1306382529
    Question: why is it recommended to store roasted coffee in a cool place?
    To reduce the effects of oxidisation over the course of a couple of weeks consumption
    Higher temperatures act as a catalyst to oxygen

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  • galumay
    replied
    Re: Importance of rapid cooling for light roasts?

    My understanding is that it is some of the reactions going on with the sugars that are affected by rate of cooling, what actual temp they stop at I am not sure, but the guideline I came across a number of times in my research was less than 5 mins to room temp.

    I am guessing its not the actual temp thats critical, rather pulling as much heat out as quickly as possible and room temp is an easy concept for people to work towards.

    I suppose the only other question is whether there is any potential to cool coffee too quickly and prevent some particular post roast chemistry from completing.

    Leave a comment:


  • sorrentina
    replied
    Re: Importance of rapid cooling for light roasts?

    it is true that things will degrade faster at a higher temperature- over time- but would that play out with an extra 8 minutes or so at a higher temp?

    I guess the only way to tell is to do some comparison testing.

    Leave a comment:

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