29 Jul '18, 12pm

Using a Shop Vac to Quickly Cool Your Home Coffee Roast

The number one problem in producing great coffee roasted at home is the failure to cool the roast quickly after roasting. Coffee is “roasted” rather than “baked” and for good reason. When roasted properly at high heat quickly allowing convection between the heat source and beans as well as from bean to bean you will avoid “baking” your beans. The baking of coffee beans renders them flat and void of the brightness and zip they should have. Baking occurs when the beans are roasted too slowly or allowed to remain in a slowly decelerating heated situation. When this happens the coffee is losing the zip it has at peak of roast.

Full article: https://ineedcoffee.com/cooling-your-coffee-beans/

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