Just been reading about the wood fired coffee roasters and I'm thinking that it's mostly the gimmick factor (which I LOVE by the way... what a great differentiation!! I'm thinking temp control would be a nightmare though...) but I'm wondering if anyone has tried roasting that slowing on a commercial roaster? (if it's possible...) From the looks of things the wood fired roast can take up to an hour...
2 Questions:
1) If you have variable gas control / dual burners on a commercial 10-15kg roaster, can you extend the roast out this far?
2) Can anyone attest to the touted "slow roasting process results in coffee that is lower in acidity and higher in body" from a more gradual increase in the bean's internal temp??
2 Questions:
1) If you have variable gas control / dual burners on a commercial 10-15kg roaster, can you extend the roast out this far?
2) Can anyone attest to the touted "slow roasting process results in coffee that is lower in acidity and higher in body" from a more gradual increase in the bean's internal temp??

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