Search found 27 matches
- 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
- 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...
- 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
- 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...
- September 22nd, 2016, 11:54 am
- Forum: Coffee Roasting
- Replies: 28
- Views: 6266
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...
- September 9th, 2014, 4:48 pm
- Forum: Coffee Roasting
- Replies: 102
- Views: 19477
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...
- September 9th, 2014, 2:19 pm
- Forum: Coffee Roasting
- Replies: 102
- Views: 19477
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...
- 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 ...
- September 20th, 2011, 11:43 am
- Forum: Knockbox
- Replies: 48
- Views: 5832
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...
- September 19th, 2011, 6:22 pm
- Forum: Knockbox
- Replies: 48
- Views: 5832
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