Rapid Volatilization/Hydraulic Action in Roasting-Carl Staub - Page 2
- endlesscycles
- Posts: 921
- Joined: 14 years ago
I don't think there is any specific drying phase. Obviously with only 10% loss on TW's roast, there is still moisture in the coffee; therefore it would have kept "drying" more had it stayed in the roaster longer.
Rapid moisture loss is certainly what causes expansion at the crack. I can also imagine that all that wonderful aroma at the crack could possibly be able to stay in the coffee and make it into the cup.... somehow.
Rapid moisture loss is certainly what causes expansion at the crack. I can also imagine that all that wonderful aroma at the crack could possibly be able to stay in the coffee and make it into the cup.... somehow.
-Marshall Hance
Asheville, NC
Asheville, NC