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Time vs. Temperature in Roasting
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Discussions > Coffee > Home Roast > Time vs....  
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kozureokami
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Joined: 14 Aug 2013
Posts: 6
Location: USA
Expertise: I love coffee

Posted Wed Aug 14, 2013, 7:29am
Subject: Time vs. Temperature in Roasting
 

I'm wondering about the effects of time and temperature on the outcome of coffee roasts.  For example, what will be the difference in brightness, body, etc. of a batch of coffee roasted at high temperature for a short time, vs. lower temperature for a longer time?  

I notice that there seems to be a subtle difference in the appearance of the roasted beans based on these factors (smooth and brown vs. wrinkly and brown).

Any ideas from those more experienced?

Thanks,
k.
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DavecUK
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Joined: 21 Sep 2005
Posts: 1,449
Location: UK
Expertise: I love coffee

Posted Wed Aug 14, 2013, 10:38am
Subject: Re: Time vs. Temperature in Roasting
 

kozureokami Said:

I'm wondering about the effects of time and temperature on the outcome of coffee roasts.  For example, what will be the difference in brightness, body, etc. of a batch of coffee roasted at high temperature for a short time, vs. lower temperature for a longer time?  

I notice that there seems to be a subtle difference in the appearance of the roasted beans based on these factors (smooth and brown vs. wrinkly and brown).

Any ideas from those more experienced?

Thanks,
k.

Posted August 14, 2013 link

Frogs and Toads.........look for frogs in the roast, not toads.
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kozureokami
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Joined: 14 Aug 2013
Posts: 6
Location: USA
Expertise: I love coffee

Posted Wed Aug 14, 2013, 11:59am
Subject: Re: Time vs. Temperature in Roasting
 

DavecUK Said:

Frogs and Toads.........look for frogs in the roast, not toads.

Posted August 14, 2013 link

This is an interesting reply, DavecUK, thank you.  I will meditate on this koan and see if satori occurs.  In the meantime, is there anyone out there more knowledgeable than I who is willing to address this question in a straightforward manner?

Thanks,
k.
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oldgearhead
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oldgearhead
Joined: 25 Jan 2010
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Grinder: Virtuoso by Baratza
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Posted Wed Aug 14, 2013, 4:41pm
Subject: Re: Time vs. Temperature in Roasting
 

I think frogs instead of toads simply means smooth is better than wrinkled. Sivetz said; "..lowest possible temperature in the shortest possible time."
Yours is a very complex question, the answers hinge on many, many, variables. My experience with fluid-bed roasting says lower the temperatures deliver more flavor, if, and only if the roast is completed under 15 minutes, cooled in less than 2 minutes, and has reach full expansion (smooth).
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DavecUK
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Joined: 21 Sep 2005
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Posted Wed Aug 14, 2013, 7:09pm
Subject: Re: Time vs. Temperature in Roasting
 

oldgearhead Said:

I think frogs instead of toads simply means smooth is better than wrinkled. Sivetz said; "..lowest possible temperature in the shortest possible time."
Yours is a very complex question, the answers hinge on many, many, variables. My experience with fluid-bed roasting says lower the temperatures deliver more flavor, if, and only if the roast is completed under 15 minutes, cooled in less than 2 minutes, and has reach full expansion (smooth).

Posted August 14, 2013 link

Of course that time is for fluid bed roasting, for the drum or hybrid roaster, these times would be extended slightly (although the commercial boys will roast 100kg in 7 minutes and water quench it, then tell you that's OK).. It also depends on the particular roaster as some drum roasts use more hot air than others. As above, your question cannot be simply answered, roasting properly is a complex process and takes a lot of experience, because there are so many variables.
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Netphilosopher
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Joined: 14 Jan 2011
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Posted Thu Aug 15, 2013, 5:07am
Subject: .
 

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germantownrob
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germantownrob
Joined: 2 Dec 2007
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Posted Thu Aug 15, 2013, 11:17am
Subject: Re: Time vs. Temperature in Roasting
 

Sometimes us Geeks have a hard time answering simple questions, lol.

Very fast roast are very bright and very thin.
Fast roasts are bright with less body and sweatiness. Or sweetness, whichever you prefer.
Long roasts have more body and sweatiness. Ok less sweatiness and more sweetness
Very long roasts are flat and boring.
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Netphilosopher
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Posted Thu Aug 15, 2013, 1:44pm
Subject: .
 

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dana_leighton
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dana_leighton
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Posted Thu Aug 15, 2013, 2:22pm
Subject: Re: Time vs. Temperature in Roasting
 

germantownrob Said:

Fast roasts are bright with less body and sweatiness.
Long roasts have more body and sweatiness.

Posted August 15, 2013 link

I assume typing autocorrect had its way with the word sweetness. If so then I agree - but I've never gotten a roast to taste sweaty. :)

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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Netphilosopher
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Posted Fri Aug 16, 2013, 4:40am
Subject: .
 

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