Furthermore coffee and bread are worlds apart, bread needs to be
fermented first and then is cooked at 200ºC.
Coffee on the other and is roasted at 290ºC in specialy controled
conditions.
You can't beat industrial hovens, those use special techniques such
as hot gas roasting and athmosfere control.
You can't replace them with one of those amateur coffe-roasters.
Common problems for home-roasted coffe are:
-Insuficient amidae to sugar transformation resulting in bitter taste
-irregular acid processing leading to acidity and more bitterness
-faulty protein to peptidae(oils = cafeol) degradation leading to
lack of texture, flavour and aroma (tastes like flour)
-excess of humidity and CO2 leading to lack of strength
-some grain burn-out leading to an unpleasant "burned coffee" taste
-oil oxidation caused by the lack of a controled athmosfere leading
to that unsurpassable ash taste.
I acept that industry in america makes a terrible coffee, but
something like the Italian Coffe industry is totaly out of the
amateurs league.
In general home or small retail roasting is a mith, you can't make
better coffee at home like you can't make a better Mercedes Benz at
home
What say ye, oh Protectors of the Home-Roasting art?