Slow Roast Cool-Down Ever Useful?

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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Martin
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#1: Post by Martin »

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.

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SAS
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#2: Post by SAS »

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.
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Goldensncoffee
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#3: Post by Goldensncoffee »

It would be really interesting to see a taste comparison between the two. Did he explain why he does a slower cooling?

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FotonDrv
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#4: Post by FotonDrv »

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.
Maybe so as to not shock the beans?

BTW, the bean cooler you built looks good!
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