Tasting notes from the browning stage?
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Browning, aka Caramelization, aka Mailliard. That time/temperature/heat period between drying and first crack. I get there's some important chemistry going on that will influence the resulting coffee, but fuzzy on how to tell if something's going right or wrong during that phase.
Looking to create a design of experiment to play with different strategies for the Browning phase and hoping to tap into the sage wisdom of the millions of roasts represented on HB. Specifically, are there tasting notes that predominately link to the browning phase?
For example, I've already found that low browning temperatures (without changing the drying and development stages) can manifest 'grassy/vegetal" notes - are there other cues like that?
How does the coffee taste if the browning phase is too long or too short?
Looking to create a design of experiment to play with different strategies for the Browning phase and hoping to tap into the sage wisdom of the millions of roasts represented on HB. Specifically, are there tasting notes that predominately link to the browning phase?
For example, I've already found that low browning temperatures (without changing the drying and development stages) can manifest 'grassy/vegetal" notes - are there other cues like that?
How does the coffee taste if the browning phase is too long or too short?
- mkane
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I got to think about that.
I do know that if I change the insertion depth of the BT thermocouple yellow arrives at a different temperature. And that completely changes everything after dry.
I do know that if I change the insertion depth of the BT thermocouple yellow arrives at a different temperature. And that completely changes everything after dry.
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Update:
Completed a series of roasts where I held the browning temperature between 180-185C (356-365F) for 2, 4, and 6 minutes - a pretty wide range to compensate for my unsophisticated tasting skills.
Cupped each roast and the most distinctive difference I noted was the acidity:
2 minutes was too 'bright' for my dark-roast preference, but still enjoyable.
4 minutes still had acidic notes, but demonstrably muted.
6 minutes eliminated the acidity - a pretty smooth beverage.
I'm new to the cupping protocol, so unschooled on how to interpret the results. Did the longer browning time reduce the acidity... or did it boost the sweetness that simply masked the acidity? Also, the roast was only two days old, so after grinding each batch I let the grounds sit for about 45 minutes before brewing. It would still be plausible that I might have been tasting the difference in CO2 between the roasts.
I have a new level of respect for people that have figured out how to navigate this.
Completed a series of roasts where I held the browning temperature between 180-185C (356-365F) for 2, 4, and 6 minutes - a pretty wide range to compensate for my unsophisticated tasting skills.
Cupped each roast and the most distinctive difference I noted was the acidity:
2 minutes was too 'bright' for my dark-roast preference, but still enjoyable.
4 minutes still had acidic notes, but demonstrably muted.
6 minutes eliminated the acidity - a pretty smooth beverage.
I'm new to the cupping protocol, so unschooled on how to interpret the results. Did the longer browning time reduce the acidity... or did it boost the sweetness that simply masked the acidity? Also, the roast was only two days old, so after grinding each batch I let the grounds sit for about 45 minutes before brewing. It would still be plausible that I might have been tasting the difference in CO2 between the roasts.
I have a new level of respect for people that have figured out how to navigate this.
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Are you saying you held the bean temp within that range for those durations? And then finished the rest of the roast?GDM528 wrote:Update:
Completed a series of roasts where I held the browning temperature between 180-185C (356-365F) for 2, 4, and 6 minutes - a pretty wide range to compensate for my unsophisticated tasting skills.
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In the chapter entitled 'Maillard Reaction' of his little book "Modulating the Flavour Profile of Coffee", Rob Hoos reports the results of the experiments he made doing just that. He summarises his findings as follows:GDM528 wrote:
How does the coffee taste if the browning phase is too long or too short?
* Less time in this phase results in lower body and reduced complexity (less complex and lighter flavours)
* More time in this phase results in heavier body and increased complexity (more complex and heavier flavour)
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Exactly. I'm using a slight variation (lowered development temps) of the roast described in post #135 here: IKAWA Home - profilesTrjelenc wrote:Are you saying you held the bean temp within that range for those durations? And then finished the rest of the roast?
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Interesting, thanks! More Maillard time sounds like a good thing, but I imagine there's a point where it will peak, then start to drop off, aka 'baked'.mathof wrote:In the chapter entitled 'Maillard Reaction' of his little book "Modulating the Flavour Profile of Coffee", Rob Hoos reports the results of the experiments he made doing just that. He summarises his findings as follows:
* Less time in this phase results in lower body and reduced complexity (less complex and lighter flavours)
* More time in this phase results in heavier body and increased complexity (more complex and heavier flavour)
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Yeah, that relationship (flat RoR = baked) seems to engender debate among fluid-bed roasters, so I also note the point where BT starts tracking the inlet air. The (fluid bed) roast profile I'm using deliberately 'bakes' the Mailliard phase, so I can personally experience what that tastes like - for all I know I might actually like it, and if I don't I'll know why.
- mkane
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Baked tastes flat. No discernable roast notes. All coffee will taste alike.