Re: Can Cooling Time Be Too Rapid ???

On Tue, 16 Jun 2009 14:25:47 -0700, Mark Thorson <nospam@xxxxxxxxx>
wrote:

The only thing I remember that was different about
the processing of that batch was that the cool-down
period was extended, rather than being my usual
rapid cool-down. I'm wondering if anybody has
useful advice about rapid vs. slow cool-down?

too slow usually results in a dull/flat cup. we had this
demonstrated clearly during a roasting lab about ten years ago, when
one of the sample roasters did an abysmal job at cooling the beans.
btw, those beans were cupped within an hour or so of roasting, and
still tasted flat.

iirc, someone in east asia was working on a liquid nitrogen quench for
their roaster, under the assumption there is no such thing as "too
quick".

.