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Koffee Kosmo

01/12/2021 6:15 PM

@Nomad As a general rule Roasting should not exceed 20 min to second crack You are describing is baking

Nomad_echo

12/31/2020 2:39 PM

I trying another 2 cups at 200 for 45 min

Nomad_echo

12/31/2020 2:38 PM

I have a questions.. im trying to experiment with riasting.. i roasted 3 cup of nicaraguan at 200 degrees for 1 hr and 30 min.. is that to long?

snwcmpr

12/17/2020 11:16 AM

Snow again in NC.

allenb

12/13/2020 3:51 PM

I didn't realize snow was forecasted for this neck of the woods

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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Roasting Chemistry

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Welcome to the Roasting Chemistry Forum
allenb	#1 Posted on 08/29/2010 10:32 PM
Administrator Posts: 3329 Joined: February 23, 2010 Location: Longmont, Colorado	John provided a great introduction to the new Roasting Profiling forum so I thought I'd provide one for the new Roasting Chemistry forum. The "Roasting Chemistry" forum should be a place where we can post and discuss information related to the chemical and physical transformations of coffee during the roasting process. Much has been documented in papers and articles by food scientist and respected coffee roasting authorities around the world and we invite everyone who has knowledge of this material to please post links to them in this forum. A hoped for result of this forum will be to eventually condense information from these papers/articles into shorter summaries that will hopefully be able to translate into practical guidelines for any type of roasting. As with roasting profiles, no one in the field of coffee science/chemistry has a magic formula that is going to make your roaster produce gold but hopefully the results of this forum will better equip us to further fine tune our roasting processes. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana

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