More on baked…

the last blog was getting too long so I’m starting a new one to continue. The following comment from Matt made me realize that I was confusing too much heat with too high a bean temperature. 

Matt Perger PKBarter

5 months ago

Hey, as I replied below this, 5 minutes of stalling is the same as what I’m calling a bake – too much heat at the end. To maintain a flat curve for that long you have to apply much more heat than what I would describe as ideal, so therefore it’s technically on the “bake” end of the scale. A stall is a lack of heat that results in a short region of no increase and potential decrease.

Author: korkiley

Systems Administrator at University of Vermont (retired as of 7/1/2012) Married Favorite Activities: Condor Glider Online Competition, Developing web sites, making espresso, and keeping a blog

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