Posted by Unta on 03/31/2011 10:20 AM
#8
Quote
endlesscycles wrote:
I did three roasts...was supposed to be two. One constant what I've been doing for spro, one from this profile. I can assure you the big drums are NOT stalling. I stalled for a minute before entering 1st, so I saved a sample and tried again going smooth and steady. The stalled version beat out the other two. Air roasters offer SO much freedom, it's kinda nuts... why stall? and when? why again? I'm of the opinion that you caramelize however much you want pre 390, and cut off acidity however much you want post 410. What happens pre 310 is fairly paramount to the final product. Other than that, not sure if stalling here or there is any different than just going slow, really... But I don't know for sure, yet.
The stall idea that I had came from a mistake that was very sweet. I think that narrowing down specifics maybe a bit futile, though fun. In the end something interesting might come of it.
I think that once you exceed a certain bean volume even in an air roaster, stalling a roast for a minute and gettting it restarted will become more complicated and likely inconsistent.