Slow Roast Cool-Down Ever Useful?
- Martin
- Posts: 416
- Joined: 17 years ago
I'm careful about roasting to desired level, then cooling the beans quickly. Is it ever useful to allow (by design) the beans to cool more slowly?
Heat + Beans = Roast. All the rest is commentary.
- SAS
- Supporter ❤
- Posts: 322
- Joined: 14 years ago
I thought it prudent to cool as rapidly as possible since you have reached your desired temperature and roast level. After talking to a successful 20+ year professional I changed my proceedure. He suggested that a slow cooling was better, so I cool in my roaster's cooling tray until warm to the touch and then finish off with my homemade 6 inch high speed fan cooler.
I have not tried to figure out if the beans taste changes depending on cooling speed. Maybe next roast I will try cooling half quickly and half slowly.
Say tuned.
I have not tried to figure out if the beans taste changes depending on cooling speed. Maybe next roast I will try cooling half quickly and half slowly.
Say tuned.
LMWDP #280
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- Posts: 166
- Joined: 10 years ago
It would be really interesting to see a taste comparison between the two. Did he explain why he does a slower cooling?
- FotonDrv
- Supporter ♡
- Posts: 3748
- Joined: 11 years ago
Maybe so as to not shock the beans?SAS wrote:I thought it prudent to cool as rapidly as possible since you have reached your desired temperature and roast level. After talking to a successful 20+ year professional I changed my proceedure. He suggested that a slow cooling was better, so I cool in my roaster's cooling tray until warm to the touch and then finish off with my homemade 6 inch high speed fan cooler.
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I have not tried to figure out if the beans taste changes depending on cooling speed. Maybe next roast I will try cooling half quickly and half slowly.
Say tuned.
BTW, the bean cooler you built looks good!
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