Posted Wed Jun 5, 2013, 9:04am Subject: Re: re-roasting
Probably not a good idea - during the heating time you will be losing volatile flavors before you start the additional roasting. It's probably equivalent to a very slow cooling process in terms of effect on the taste. And then you'll have the additional cooling process as well. Unless the bean are absolutely unusable in their current state, I would try to use them as is, and alter the brew process to work with them better.
I have reroasted before, and the World did not end. The clouds darkened a bit, and it got a bit colder outside, but that was about it.
You will find reroasted beans a bit oiler than if not roasted to the original level you desired. Some if not most of the origin taste will be burnt out, also. Reroasted beans are best compared to the taste of a full city+ roast or darker.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
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