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

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Browning Phase
allenb	#1 Posted on 11/09/2012 9:16 AM
Administrator Posts: 3365 Location: Longmont, Colorado Joined: February 23, 2010	There's been a lot of discussion here and elsewhere about cup differences when varying rate of rise at different spots during the browning stages (300F to 1C). Some have claimed tweaking the RoR during these maillard reaction and caramelization phases can alter sweetness and reduce bitterness. The million dollar question is, has anyone here experienced any real differences when tweaking the roast from 300F to 1C besides the obvious outcome of tipping/scorching if overdoing the heat? 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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