Search found 27 matches

by bigabeano
January 6th, 2020, 1:27 pm
Forum: Coffee Roasting
Replies: 74
Views: 5829

Rao Defect Kit impressions and frustration

. I couldn't agree more. Plus, the smoothing settings used in this artisan curve are obscuring some of the potential hump/crash/flick
by bigabeano
January 5th, 2020, 5:38 pm
Forum: Coffee Roasting
Replies: 74
Views: 5829

Rao Defect Kit impressions and frustration

Interestingly, we'd get less baked flavor from lowering the gas dramatically just before/at FC than we would by using too much gas then, causing a flat ROR that then crashed more dramatically. Paolo and i will incorporate much of the feedback here and we'll find a way to communicate more about the d...
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by bigabeano
January 4th, 2020, 10:13 pm
Forum: Coffee Roasting
Replies: 74
Views: 5829

Rao Defect Kit impressions and frustration

no, but someone sent me a link to this discussion
by bigabeano
January 4th, 2020, 9:26 pm
Forum: Coffee Roasting
Replies: 74
Views: 5829

Rao Defect Kit impressions and frustration

We've offered 10 Roast Defect Kits in the past. Some were quite "easy" to distinguish good from baked. Sometimes the green was so good or fruity that the "baked" roast was still sweet and juicy (though less so than the "good") which confused people. This kit was the most difficult to date to disting...
by bigabeano
September 22nd, 2016, 11:54 am
Forum: Coffee Roasting
Replies: 28
Views: 6265

Rao on the Development Time Ratio

Hi all, I've learned through writing books that 90 pages of words is often distilled to a few soundbites. When I wrote the book, the idea of development-time ratio and an always-declining ROR were novel concepts. Unfortunately, though "20%--25% DTR" works well for most people roasting at 60%-90% cap...
by bigabeano
September 9th, 2014, 4:48 pm
Forum: Coffee Roasting
Replies: 102
Views: 19474

Development time as a ratio of roast time by Scott Rao

Hi Mark, It's hard for me to say without seeing your data. I've had dozens of roasters show me coffees from curves with flattened ROR's (from drum roasters). All of them were pretty happy with the roasts, but every single one of them eventually decided the always-declining RORs were better. There ar...
by bigabeano
September 9th, 2014, 2:19 pm
Forum: Coffee Roasting
Replies: 102
Views: 19474

Development time as a ratio of roast time by Scott Rao

I'd like to be in this discussion a bit more, but I've been traveling and haven't keep up with my work. Regarding the 3rd-place profile, it is likely the bean probe was either in a different position than it was for the other competitors (perhaps unwittingly, as they are known to move if bumped or n...
by bigabeano
August 15th, 2014, 8:26 pm
Forum: Coffee Roasting
Replies: 65
Views: 13205

New Book: The Coffee Roaster's Companion by Scott Rao

Hi there, I prefer not to participate in a thread that's mostly about my work, but it's important to me that people understand that my former companies' roasts do not represent my current preferences. I'm not passing judgement on what they're doing; I'm just noting that they roast quite differently ...
by bigabeano
September 20th, 2011, 11:43 am
Forum: Knockbox
Replies: 48
Views: 5831

Extract Mojo and VST baskets, a perspective from a professional, daily user

All right, I will attempt to state some coffee-related facts without what others interpret as personal attacks. Nicholas, of course taste is the critical deciding factor. But reading one's opinion about a coffee's taste online leaves much to be desired, while discussing objective measurements online...
by bigabeano
September 19th, 2011, 6:22 pm
Forum: Knockbox
Replies: 48
Views: 5831

Extract Mojo and VST baskets, a perspective from a professional, daily user

Dear readers, I'd like nothing more than to ignore this thread, but I'm quite offended by this statement: That is a lie. Period. I haven't emailed Jim in years, and Andy and Vince are both offended that Jim would stoop to this level. Scott