Coffee Data Science
How Quickly You Can Cool the Roasting Drum: Coffee Roasting
A test of a drum
Recent tests have shown heat soaking coffee roasts improves flavor. This caused me to think, what about cooling the drum quickly after the roast? How quickly could the Roest cool itself so that heat soaking could be done without dropping the roast?
I did a regular roast, and then I didn’t drop the roast. I turned the fan on high and dropped the temperature goal to 20C.
It took the drum awhile to drop 80C, about 9 minutes. The inlet temperature did start to creep up, but I’m not sure why. I had to manually adjust the temperature down again.
Suffice to say, this is too long of a time for the drum to come down in temperature because the beans are still cooking for an extra 30 to 60 seconds at the least. They don’t drop below maillard temperatures until 3 minutes after the end of the roast.
I’m curious if there is a way to heat soak that is more convenient than using an instant pot set at 50C.
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Further readings of mine:
My Second Book: Advanced Espresso
My First Book: Engineering Better Espresso
