Re: decreasing flavor with home roasted coffee

Quoth "Liz Zoob" <lizzoob@xxxxxxxxx>:
....
| <<Just so you know second crack on poppers usually
| happens at around 500-550deg at least on the analog probe thermo. >>

| Now this is new information, because I was going by what Sweetmaria's
| website says and I had the impression that my coffee would be on fire
| by then. They say Fulll French is 470-490 f by thermo-probe. I assume
| thermo probe means a thermometer insertied into the Poppey roasting
| chamber, since I have no way of measuring the internal temp. of the
| beans?

I think they're doing better than that, but I'm not sure it makes
any difference. I mean, a thermometer can be useful, but the data
from your thermometer won't be reliably comparable to anyone else's.

I think you're right about what would happen to coffee at 550F, though.

Donn
.

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