Originally posted by GilR
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Great insights in your previous post Lyrebird!Originally posted by Lyrebird View PostI am but a novice roaster and I do not claim to understand the process at all.
As you, I too am only in the early stages of my journey as a roaster. There is much that remains a mystery to me and much of my love of this craft is the education that accompanies the process.
I agree that Rob Hoos offers little by way of scientific evidence to support his theories, I am pretty sure he even acknowledges this in the first two pages of the book. He does, rather, offer many years of logged data by way of roast logs mapped with cupping results which ultimately form his logical reasoning.
Regardless, I subscribed to his theories as they seemed to support what I am trying to achieve as a roaster to which they have. I now consistently achieve sweeter roasts with wonderful viscosity following his theorems (to an extent).
Though I am now very interested in learning more about polysaccharides!
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One thing I tried this morning that was interesting: to mimic the effect of greater soluble polysaccharide levels, try putting about half a gram of psyllium husk in a coffee dose (in my case 20.5 grams, for a smaller dose reduce the psyllium pro rata)
If you do a side by side comparison with the same coffee and keep the same grind your shot time will blow out* so it won't be strictly comparable but it will show you what an increase in viscosity feels like in the mouth. If I do it again I'll play with the parameters and try to equalise extract level.
* A logical consequence of Darcy's law.Last edited by Lyrebird; 2 November 2018, 11:53 PM.
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