blog:coffee_blog:2022-05-15
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blog:coffee_blog:2022-05-15 [2022/05/15 17:53] – created Phil Ide | blog:coffee_blog:2022-05-15 [2022/05/21 12:12] – [Roasting Temperatures] Phil Ide | ||
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===== Cooling ===== | ===== Cooling ===== | ||
- | {{: | + | {{: |
Using the first option is fraught with problems. Inner parts of the bean will continue to cook, even as the outer parts are slowly cooling. This means that some of the desirable acids may end up getting destroyed. | Using the first option is fraught with problems. Inner parts of the bean will continue to cook, even as the outer parts are slowly cooling. This means that some of the desirable acids may end up getting destroyed. | ||
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That said, the chaff can make a mess of your grinder - which should definitely be a burr grinder, not the blade type. Beans should be crushed, not chopped. If you think it makes no difference then ask any cook about the difference between chopping or crushing garlic. | That said, the chaff can make a mess of your grinder - which should definitely be a burr grinder, not the blade type. Beans should be crushed, not chopped. If you think it makes no difference then ask any cook about the difference between chopping or crushing garlic. | ||
- | I need to resolve the issue of being able to roast coffee in smaller amounts. Enter the Gene Café. | + | I needed |
===== Drum Roaster ===== | ===== Drum Roaster ===== | ||
[{{ : | [{{ : | ||
- | Another major feature of this machine is that it has an exhaust. You can see this at the top of the black box-like structure on the left. That structure collects huge amounts of chaff, another excellent feature. I attached a pipe reducer to the exhaust which took reduced | + | Another major feature of this machine is that it has an exhaust. You can see this at the top of the black box-like structure on the left. That structure collects huge amounts of chaff, another excellent feature. I attached a pipe reducer to the exhaust which expanded the bore from 80mm (the size of the exhaust) |
- | This machine is by no means a perfect machine. Although it has digital temperature control, it measures the temperature of the exhaust. | + | This machine is by no means a perfect machine. Although it has digital temperature control, it measures the temperature of the exhaust. |
- | All that said, it's not cheap, but a lot cheaper than one of those machines that can read both temperatures. I have neither the space nor the money for one of those things, and they' | + | All that said, it's not cheap, but a lot cheaper than one of those machines that can read both temperatures. I have neither the space nor the money for one of those things, and they' |
===== Roasting Temperatures ===== | ===== Roasting Temperatures ===== | ||
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The third phase is known as the development phase, where all those lovely flavours created by Maillard reactions in the browning phase are further developed. Some people stop early in this phase, for a fruity, yet tea-like coffee, other people go to the end of the phase, second crack. Second crack occurs when CO2 is released and the bean expands, causing yet more damage to the attachment the chaff has to the bean. These cracks are quite audible, and sound not too dissimilar to popcorn. | The third phase is known as the development phase, where all those lovely flavours created by Maillard reactions in the browning phase are further developed. Some people stop early in this phase, for a fruity, yet tea-like coffee, other people go to the end of the phase, second crack. Second crack occurs when CO2 is released and the bean expands, causing yet more damage to the attachment the chaff has to the bean. These cracks are quite audible, and sound not too dissimilar to popcorn. | ||
- | It is possible to keep roasting, but after second crack the acids that provide many of the interesting flavours are destroyed and a cleaner, roasted coffee flavours ensues - great if that' what you want, even better if you're aiming for a bitter espresso (FYI Italian | + | It is possible to keep roasting, but after second crack the acids that provide many of the interesting flavours are destroyed and a cleaner, roasted coffee flavours ensues - great if that' what you want, even better if you're aiming for a bitter espresso (FYI Italians |
There are more phases, these are just the broadest and most significant. | There are more phases, these are just the broadest and most significant. |
blog/coffee_blog/2022-05-15.txt · Last modified: 2022/07/24 10:05 by Phil Ide