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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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Browning Phase
allenb	#1 Posted on 11/09/2012 9:16 AM
Administrator Posts: 3324 Joined: February 23, 2010 Location: Longmont, Colorado	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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