I could be wrong, but bear in mind this isn't exactly my first rodeo. You guys measure the surface temp of the drum or even the trier over the course of the roast and get back to me. Metal absorbs heat enormously more readily than coffee seeds do. You'll find all of the metal contact surfaces are si...

Consider this my version of Myth Busters. Loring roasters are well built, well supported, and highly capable machines, but almost no one seems to get that they are actually a fairly conventional recirculating drum roaster with an off board heat source of a type pioneered about 90 years ago. They are...

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The intent of this exercise was to create three different, yet common, examples of flavor profile. As fate would have it, two US Roaster Championship 1st place winners differed in their personal preferences for roast 1 and 2. Yes, the 20% was strictly mathematically incorrect. We averaged the number...

Derek roasted a nice Chiapas with three different successful roast profiles a couple of weeks ago. You might find this helpful: {video}

Bad thermocouple or bad wire. Swap the ET probe and the BT probe for the weekend and call the office Monday

To put an end to speculation, on our part it's CSA and NSF testing and certification, all new digital gas controls, new instrumentation improvements including USB data logging of drum and gas pressure, drum and fan speed, etc.etc. on the 6 kg and larger machines, significant upgrades to the 2 kg, an...

Matt Perger has a point, but it's falls apart at underdeveloped and over developed coffee and the majority that embrace the idea out of context will inevitably misuse color tiles and roast color meters to justify oceans of baked coffee. If you come to Minneapolis with your best roasts and the same g...

No big deal. I billed Diedrich

He doesn't and there aren't and they're not