Caramelisation

[ellboss]

I was listening to a podcast the other day and the guest on their explains that he tries to shoot through caramelisation phase (I am guessing 350 - 370) before backing it right off for first crack What are your thoughts?

I tried this technique with some Bali Kintamani Beans the other day. They are resting at the moment, so haven't tried them yet.

[edtbjon]

First, which podcast?
Caramelizing as such already starts around 220F (with fructoce) and a tad later with sucroce. The phase between 300F and First Crack (1C) is more commonly known as "Maillard Phase" (it's also called "no-name" phase ), as a lot happens in that phase. Rushing through that phase will affect lots of other taste aspects, apart from the sugar vs caramel aspect.
The more common way of "adjusting" the sugar/caramel aspect is adjusting the time in and after 1C.
There's a booklet on this subject, "Modulating the flavor profile of Coffee" by Rob Hoos. I recommend it and it will give you all the info you'll ever need on adjusting flavor aspects in coffee.

[ellboss]

Thanks for your thoughts. What the guest was suggesting was going slow through this Maillard Phase but at 355 - 370 go fast and then ease off just before 1C. His reasoning was that the longer you stay in this section of the phase, the less sweet the beans will be (made a comparison of baking fruit and that the longer you bake something the less sweet it becomes). He was using ideas from Stubbs he said. The podcast is called Cat and Cloud - Deaton Pigot - Take Flight

[LTB]

same idea than kind of slow start/quick second phase/long crack in order to have a sweet expresso.
I found it difficult to obtain with the huky.

[edtbjon]

In practice, I guess the difference in time for a 15F span going "fast" or going at your current speed, would be a 10-15 sec variation at maximum.

[ellboss]

I think giving some fan would be a hell of a lot easier. thanks