Posted Fri Jun 19, 2009, 5:28pm Subject: How long is to long to cool?
It's been warm around here lately, and I don't think pouring between my two culenders (SP?) in front of a fan are cutting it. Not necesarily watching the timer but 30 sec. or so and the beans still hot to the touch. I believe it's causing some flavor loss and bringing out some unwelcome tobacco flavors. Comments or suggestions please? Thank you, Ron
Posted Fri Jun 19, 2009, 8:58pm Subject: Re: How long is to long to cool?
What kind of coffee did you roast and what level of roast did you use? 30 seconds in front of a fan pouring between 2 colanders seems ok, so I wouldn's suspect the cooling method as the cause.
Posted Sat Jun 20, 2009, 11:07am Subject: Re: How long is to long to cool?
See I've actually been having similar problems with completely different beans. One batch will be just so good I want more then I can't do it again :( Maybe it's just time to add a thermometer to my setup. Apparently a note of "twenty five seconds into 2C" just isn't getting it. It sounds like a longer cooling time isn't necessarily hurting me, but then I might have to allow for that and stop the roast sooner on really warm days. I think I'll work on my cooling setup a little anyways, along with a thermometer. Thanks for the replies, Ron
Posted Sat Jun 20, 2009, 4:42pm Subject: Re: How long is to long to cool?
Hasten the cool down by spritzing with water. That is an oft used method, and strongly recommended by Kenneth Davids in his book _Home Coffee Roasting_. Use only an amount of water that will quickly evaporate entirely from the beans.
3o3inaz Senior Member Joined: 27 May 2008 Posts: 4 Location: phx az Expertise: I like coffee
Grinder: Maestro Plus Drip: trying to find the right one Roaster: hot air popper - don't laugh
Posted Sun Jun 21, 2009, 5:34am Subject: Re: How long is to long to cool?
I live in Phoenix AZ.....it is pretty warm now. I spend about 2 minutes with a metal colander right in front of a very directional fan out on my patio. I am cooling about 4 - 5 oz at a time. It is working good for me.
Posted Sun Jun 21, 2009, 7:58am Subject: Re: How long is to long to cool?
The fan I'm using leaves a lot to be desired. So I'm asking myself how I really want to do it then. I really don't mind pouring between colanders, I've also seen pictures of fans set between chairs or horses to set a colander or something on, but then there's just that much more setup. I've heard of the spritzing with water, I think I'd be nervous about using to much water and ruining a batch that way. Maybe I'll just buy a better fan and call it good :)
I would guess that the inconsistency friom batch to batch is happening during roasting rather than during cooling. That consistency is what folks are getting with the profiles for their Behmor, GeneCafe or HotTop. Tougher to achieve the same result from batch to batch with manual methods such as HG/DB or SC/TO.
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