Hi there!
I am really confused!
In my vain effort to find more info about home roasting (Avi - your posts rock by the way!!) I came across a chapter in the Coffee Basics book by Kevin Knox where he vehemently claims that "you cannot accurately gauge the roast of a bean by its colour, nor the quality of a coffee by its degree of roast. Judging roast by colour is just plain dangerous"
Now I know with my Imex, because it is so loud, I have to rely on my senses a lot more - especially watching the colour of the roast.
I am really confused by this claim because I thought that judging by colour was a fundamental part of roasting?
Can anyone set me straight?
Anne :-/
I am really confused!
In my vain effort to find more info about home roasting (Avi - your posts rock by the way!!) I came across a chapter in the Coffee Basics book by Kevin Knox where he vehemently claims that "you cannot accurately gauge the roast of a bean by its colour, nor the quality of a coffee by its degree of roast. Judging roast by colour is just plain dangerous"
Now I know with my Imex, because it is so loud, I have to rely on my senses a lot more - especially watching the colour of the roast.
I am really confused by this claim because I thought that judging by colour was a fundamental part of roasting?
Can anyone set me straight?
Anne :-/

) colour is fairly heavily relied upon for determining roast level:

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