Re: How does humidity really affect the roast?
Good one Belinda, you tell em.
I cant smell mine either unless I get very close before roasting.
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How does humidity really affect the roast?
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Re: How does humidity really affect the roast?
Thankyou for your concern Robusto, but I asure you my sense of smell is just fine. Maybe too good.
I cant believe that no one else can smell their green beans from a distance. They have a very distinct fresh grassy smell, that I find quite pleasant.
Anyway, when you have 40 Kg of greens sitting together they do put out a nice collective green smell.
So there [smiley=laugh.gif]
Belinda
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Re: How does humidity really affect the roast?
I wonder if having one floor smell like a roastery while the other smells like a cafe will help sell my place faster?Originally posted by robusto link=1169177791/30#39 date=1170146605If youre putting your house on the market and utilise that old trick of baking bread or brewing coffee to make it more attractive.... Im afraid its lost on me.
Java "Roasting up a storm" phile
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Re: How does humidity really affect the roast?
Belinda, When ones sense of smell is, well, on the nose, the main culprits are age and/or a deficiency in vitamins.
The older we get, the less acute our senses -- and that includes smell.
But I have read that eating nuts is good to mitigate whatever shortcomings exist in that department.
I devour a kilo of nuts a week sometimes.
If youre putting your house on the market and utilise that old trick of baking bread or brewing coffee to make it more attractive.... Im afraid its lost on me.
--Robusto
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Re: How does humidity really affect the roast?
Belinda....
My beans are in a cupboard in the kitchen.... by special dispensation :
Humidity in Perth hasnt been all that high but I can only smell the beans when I almost bury my nose in the bag...... I dont remember it being all that strong in the first place (Ive got about 20 Kg in the cupboard).
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Re: How does humidity really affect the roast?
Speaking of humidity and green beans, which we have ....
I have noticed that since the temp and humidity have gone up here that when I walk past my green bean room I dont get that lovely green bean smell, which Im used to.
Now I have to go up to the beans and stick my head near them to get the same smell I did when it was less humid.
Its nice to know I can still get that smell though. I did think for a bit the beans had gone off or something!
Anyone else have a similar smell story?
Belinda
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Re: How does humidity really affect the roast?
I am sure someone on here would find some way to modifying it ;D
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Re: How does humidity really affect the roast?
Hi Guys,
There is of course a moisture meter
http://www.jaycar.com.au/productView...Max=&SUBCATID=
But dont ask me how you would go about probing something as small as a coffee bean [smiley=rolleyes.gif]
Bruce
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Re: How does humidity really affect the roast?
Originally posted by JavaB link=1169177791/30#32 date=1169708058OK,
A basic (and cheap) method to determine water content in a plant specimen (well a bean is part of a plant
)...
Weigh the specimen
place in an oven at 80 deg C for 12 hours
re weigh to measure the weight loss from which you can calculate the percentage of water...
(original weight- final weight)/final weight * 100
the problem is there are other volatile elements in coffee beans - and that will affect the accuracy.
Whilst interesting - I dont think Ill bother :
:
No I dont think Id bother either. We do enough anyway with datalogging and this and that and the other.
Besides all that time in the oven would do the beans no favours at all.
Belinda
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Re: How does humidity really affect the roast?
Originally posted by JavaB link=1169177791/30#31 date=1169707075Belinda...
The specialist instruments used for this are quite expensive.... as far as I can recall...
The weight method would probably give a reasonable indication (just as long as you could get an initial reading at the 10-13 percent or so water - after they are dried....)
By the way, how does it feel to be an "Old Smokey" ;D
Feeling long in the tooth now Java 8-)
I finally made the 500 club !!
Belinda
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Re: How does humidity really affect the roast?
OK,
A basic (and cheap) method to determine water content in a plant specimen (well a bean is part of a plant
)...
Weigh the specimen
place in an oven at 80 deg C for 12 hours
re weigh to measure the weight loss from which you can calculate the percentage of water...
(original weight- final weight)/final weight * 100
the problem is there are other volatile elements in coffee beans - and that will affect the accuracy.
Whilst interesting - I dont think Ill bother :
:
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Re: How does humidity really affect the roast?
Belinda...
The specialist instruments used for this are quite expensive.... as far as I can recall...
The weight method would probably give a reasonable indication (just as long as you could get an initial reading at the 10-13 percent or so water - after they are dried....)
By the way, how does it feel to be an "Old Smokey" ;D
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Re: How does humidity really affect the roast?
Originally posted by lucinda link=1169177791/15#27 date=1169699827I was wondering if it had something to do with the airt pressure too. I am not that great at physics but isnt there an increase in air pressure in high humidity? Could this possibly affevct the roasting times/temps/variables etc etc.
Not really there Cindy. High moisture content / Relative humidity is more common in low air pressure, as is the norm in the tropics. But there are no rules for this. You can still have high humidity and high air pressure, just depends where the moisture is coming from.
I cant see air pressure making any difference in roasting. Unless you roast in the upper atmosphere where pressure is very low ;D but then the extreme low temperature will make the difference.
Belinda
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Re: How does humidity really affect the roast?
ah but how can one tell how much moisture content is in a bean without the correct instruments (whatever they are) ?
I suppose one could weight them every day and see how much they change in weight :
Belinda
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Re: How does humidity really affect the roast?
There seems to be two approaches to this. One is to use a low temp and dry the beans to a normal moisture content level before proceding into higher temps and the actual roasting phase. The second method is to slow down the ramp up to first crack.Originally posted by Corretto link=1169177791/15#26 date=1169699157How would you do this drying period Java" "phile ??
low heat for a few minutes?
Belinda
From what Ive seen it appears the first method is favored for beans with a really high moisture content while the 2nd is more commonly used for beans with just a slightly elevated moisture content.
Java "Its all relative!" phile
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