Posted Sun May 27, 2012, 3:56pm Subject: The mystery of the "Rosetta Stone"
OK, so I'm new to the home roasting arena. Been reading a lot on line, and trying not to waste coffee. I got a sampler from SM, and am roasting 1/2 each day until I can find a good formula. I know I have to let it sit 4-5 days, but the wait is painful.
I have a Behmor 1600, and everyone refers to the "Rosetta Stone" in part V, paragraph 3. Seems it's talking about the time between 1st and 2nd crack. But what the heck is "Rosetta Stone"?
I've searched, but answers seem as mysterious as the the use of a foreign language program to describe to home roasting.
Posted Sun May 27, 2012, 4:46pm Subject: Re: The mystery of the "Rosetta Stone"
sookie Said:
OK, so I'm new to the home roasting arena. Been reading a lot on line, and trying not to waste coffee. I got a sampler from SM, and am roasting 1/2 each day until I can find a good formula. I know I have to let it sit 4-5 days, but the wait is painful.
I have a Behmor 1600, and everyone refers to the "Rosetta Stone" in part V, paragraph 3. Seems it's talking about the time between 1st and 2nd crack. But what the heck is "Rosetta Stone"?
I've searched, but answers seem as mysterious as the the use of a foreign language program to describe to home roasting.
It's a reference to the actual Rosetta Stone (which had Ancient Greek and Egyptian writing together, enabling "cracking the code" of hieroglyphics. It's called that because it's the secret code to predicting roast levels. There probably are variations depending on room temperature, voltage, the beans and whatever else but it provides a reasonable estimate for when you'll hit 2C. This is important because you can't dump the beans out of a Behmor and stop the roast instantly, so if you hit cool right at the beginning of 2C you'll end up well past a Full City roast. Opening the door wide (if you have a good fan to clear the smoke) would help slow the roast down but it will still go on for a while.
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