Search found 92 matches
- December 5th, 2013, 10:47 am
- Forum: Grinders
- Replies: 349
- Views: 51807
Versalab M3 grinder owners
Frank, Your works on the M3 is really amazing. After all these modification works, it would appear that with your thorough understanding of the machine, you can custom fit a large conical burr, like those 83mm ones, to the M3 to replace its flat burr. Apparently it could combine its convenience in d...
- December 9th, 2012, 6:11 pm
- Forum: Coffee Roasting
- Replies: 25
- Views: 3416
General Gesha Profile
Did you also compare the environmental humidity when you did the benchmark roast? Have you darkened the drum surface intentionally or unintentionally afterwards? Did you clean M3's fan? Are you certain you had replicated the airflow speed in the different roasts you compared? (Not the fan knob setti...
- November 30th, 2012, 10:42 am
- Forum: Coffee Roasting
- Replies: 2431
- Views: 187634
Greens Alert
With different drum, the heat transfer efficiency changed drastically and it basically became two different M3. If you apply same power to roast the same weight of green beans to aim at the same surface roast level or surface BT readings, the perforated drum would end the roast at least 1 to 2mins e...
- November 29th, 2012, 1:26 pm
- Forum: Coffee Roasting
- Replies: 2431
- Views: 187634
Greens Alert
pShoe, I thought in that common sense logic before. However, experimental results suggest the opposite. It seems the bean centre has another physical/chemical factors that are dominantly affecting how fast it got roasted. May be the steam pressure that's built up intra-cell. May be other things. But...
- November 29th, 2012, 12:52 pm
- Forum: Coffee Roasting
- Replies: 11
- Views: 1544
Roasting a Maragogype
If your maragogype is from Hawaii, I suggest you better don't extend the drying phase due to its low density. It's fragile and I felt that they like faster roast instead of a long one
- November 29th, 2012, 12:48 pm
- Forum: Coffee Roasting
- Replies: 2431
- Views: 187634
Greens Alert
Tom, it could be that SM's roaster is having higher heat transfer efficiency than your M3 which makes their roasts having lower RD. With lower RD, the average roast degree of ground is darker despite bean surface may look the same color at the same measured BT. Of course it brews less acidic coffee ...
- November 28th, 2012, 1:01 am
- Forum: Coffee Roasting
- Replies: 27
- Views: 3596
New Quest M3
Just a thought, why nobody is making a physical gadget thing for iphone or other smart phones. A simple apps will do all the photo taking/flash light setting/resizing/color sampling etc
- November 27th, 2012, 11:28 pm
- Forum: Coffee Roasting
- Replies: 27
- Views: 3596
New Quest M3
Yes, every roast. Even without an Agtron reader, you can still get readings of "RD", with a DIY system which should be good enough for your own comparison, given you are dedicated enough to take the trouble. Regarding the DIY roast level detecting system, figure out a setup which you can use consist...
- November 27th, 2012, 10:44 pm
- Forum: Coffee Roasting
- Replies: 27
- Views: 3596
New Quest M3
It may not be better. It really depends on how you use the perforated drum. It's more like with the perforated drum, you can "Grill" the beans if you want, instead of just "Roasting" the beans. It makes more fun and would offer a larger variety in terms of roasting/grilling profile. However, with th...
- November 27th, 2012, 10:31 pm
- Forum: Coffee Roasting
- Replies: 2431
- Views: 187634
Greens Alert
Jim, I agree your point that we should use a "standard" profile when comparing cupping results. Otherwise, we aren't comparing anything meaningful. However, in real world, there's no "standard" unless we are using the same roaster with same setup under the same environmental condition. We often igno...