Cooling the roast

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Cooling the roast

Postby Jaanus » Wed Oct 29, 2008 9:29 am

I didn`t find a topic for this, so i generously created one :lol:

I was just wondering whether it is imperative that the beans be cooled as fast as possible? will it alter the taste in a good way if it`s done as a slightly subtle and longer process? Is a very rapid cooling good for beans? Thermal shock?
I´m not looking for a be-all end-all answer but rather to stir up conversation.

cheers
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RE: Cooling the roast

Postby CakeBoy » Wed Oct 29, 2008 1:13 pm

This threadis sort of related in as far as it contains a discussion about useful cooling methods. It also has a little content about the need for speedy cooling and how some consider it possible to cool too fast.

I won't link the threads yet until we see how they progress as this may end up ostensibly about the science of cooling whilst the other thread deals mainly with practical solutions to the problem :)
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RE: Cooling the roast

Postby Jaanus » Thu Oct 30, 2008 8:41 am

I found an interesting thread on coffeed dot com. Andy Schecter posted a comment which goes as follows:
Andy Schecter on Tue Jun 06, 2006 10:07 pm

I asked Carl Staub about this at the SCAA show in Atlanta. He said:

1. If the cooling is too slow, skunky odors will develop.
2. 3-4 minutes to room temperature is ideal.
3. Too fast a cooling cycle will disrupt the cell structure (producing widespread micro-cracks) and cause staling to occur more quickly.


Now that`s something i`d wish to see elaborated on.
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RE: Cooling the roast

Postby CakeBoy » Thu Oct 30, 2008 11:53 am

Very interesting. As you suggest Jaanus, some elaberation would indeed be useful and very informative to all if it could be obtained.

As we are currently, with the invaluable and very kind instructional help of GreenBean, building a vacuum cooler, the optimum cooling time is very important to us, though I believe two to four minutes or so to room temperature is fairly normal for the type of 'Heath-Robinson' cooler currently in progress :)
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RE: Cooling the roast

Postby Jaanus » Thu Oct 30, 2008 1:52 pm

the same amount of time was referred on said thread also, to be the optimum bracket.. `twas the widely-known colonel Sanders to makke that statement.

and yet my thirst for new knowledge is not nearly quenched.

PS. is it me, or is the vocabulary used turning into some fancy-schmancy speak.. elaborate, obtain, imperative - sheesh. i have to alleviate my english :lol:
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RE: Cooling the roast

Postby CakeBoy » Thu Oct 30, 2008 9:08 pm

It's okay, I'm borrowing Dom's brain this week as his is going spare whilst he kindly tests a new one that we bought on ebay for our cat. It's purr-fect :D. Don't worry though, next week will see a return to my usual illeterate grunting and belching! ;) :P :lol:
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RE: Cooling the roast

Postby Gouezeri » Fri Oct 31, 2008 2:26 am

eh?
Miaow
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Postby Jaanus » Fri Oct 31, 2008 7:34 am

You two! Better get your coats :lol:
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Postby CakeBoy » Fri Oct 31, 2008 12:03 pm

Indubitably old thing :P
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Iberital MC2 Timed | Macap M4 DS & MXA DS | Mazzer SJ | Starbucks Barista Grinder (Dualit E60/Solis 166)
Pinhalense 2x500g Gas Batch/Sample Roaster | Gene Cafe | IMEX CR-100
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