I'm fairly new to roasting on our Behmor 1600+, having bought it in October. I know there are a number of new folks as well so I thought some discussion on the various stages of roasting would be valuable.
So, thinking about drying, Maillard reaction and development stages....let's start with the most basic of questions: Are those the right terms for the 3 stages?
Since that was an easy one, let's start by focusing on this:
What are the pros/cons of a longer vs shorter drying stage? Meaning, assuming I stop two roasts at the same point in the roast (let's say Full City), what would be the difference between roast #1 that had a drying stage that lasted 4 minutes versus roast #2 that had a drying stage that lasted 6 minutes?
I've done some searching and wasn't able to find much more information other than descriptions of the stages, but little actual discussion. If there is a resource out there and anybody has links, please do provide them.
Hopefully this can be an on-going discussion about stage lengths and pros vs. cons.
Cheers.,
So, thinking about drying, Maillard reaction and development stages....let's start with the most basic of questions: Are those the right terms for the 3 stages?
Since that was an easy one, let's start by focusing on this:
What are the pros/cons of a longer vs shorter drying stage? Meaning, assuming I stop two roasts at the same point in the roast (let's say Full City), what would be the difference between roast #1 that had a drying stage that lasted 4 minutes versus roast #2 that had a drying stage that lasted 6 minutes?
I've done some searching and wasn't able to find much more information other than descriptions of the stages, but little actual discussion. If there is a resource out there and anybody has links, please do provide them.
Hopefully this can be an on-going discussion about stage lengths and pros vs. cons.
Cheers.,