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The difference between 10 minute old coffee and 3 day old coffee

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  • #16
    Originally posted by garyw View Post
    The drum roaster brings out different nuances and flavours in certain beans, of a deeper and slightly more muddied flavour, than when I roast in the air roaster, or in the sample hot air gun breadmaker, the tones and taste are definitely more toppy, and the beans seem to last longer and take longer to mature to the level of which I enjoy drinking them.
    Anyone have a good explanation for the difference in time to mature from different roasting methods? My pet theory is that it relates to humidity and airflow during the roast. Dry air roasted; fluidised bed (pooper), coretto (open > lidded) and perforated drum should then take longer to peak than enclosed drum roasted coffee. I recall the guy in the ad for the Baby roaster, which is fully enclosed, pulling a shot directly after roasting. I have to admit this is an unproven theory, but I built my roaster to minimise dry air convection accordingly.

    What would be interesting is to experiment by daily cupping in parallel the same bean roasted by different methods. Anyone have a bit of time on their hands?

    Dave

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