N3Roaster wrote:
By your IR1 not being wired for data logging, does this mean that yours does not have a five pin connector on the left of the control box or that this port is not wired to anything internally? Unfortunately I am not able to comment on anything they may or may not have in development.

No five pin connector on mine, at least not that I can see.

Same, no connectors, but I guess I always thought I would have to do some splicing and dicing.

Hey, Neal
Why dont you post another vid that goes threw the process once you've chosen your samples. Like now that Ive chosen 4 and 7(or what ever they were). Im going to go back and adjust the fan here, and then this stage im going to stretch a little because thats going to affect x. I know I would really enjoy that(as well as everyone here im sure). Also thanks for putting together the original vid, and then putting it on youtube!

Arpi wrote:It can be done with the Quest

My first attempt at recording flavor during the final phase of the roast

But the biggest difference in flavor would be done by changing the whole profile. Sometimes I got stuck thinking that a profile type was always best for my type of roaster but I proved myself wrong many times. People may be looking for beans that do well on their chosen profile type. Sometimes the ugliest, most boring, easiest, profiles turned out best. Other times, fancier profiles turned out best.

Cheers

Oh and Arpi,
How much could you pull from one trier? Im going to try tonight and see how much i can pull in five seconds or less. Also I know you roast much bigger batches than myself(100g's), so im not sure how easy its going to be for me.

let me offer my thanks, too! very helpful video

what i took away: track temperatures more closely and pull samples more often. i can certainly do the first but with a SC/TO not sure about opening the lid and trying to get a sample out every 30 secs. certainly not in the winter.. something to think about though.

I first try to be very selective with the coffees I buy. Taking into consideration exactly what I'm looking for and usually within a fairly narrow roast range. Many of the best lots are well talked about and the better vendors give helpful descriptions. This helps a lot when we try to find good SO espresso possibilities. This limits the amount of testing and cupping needed. First roasts, I'm more apt to do 2 different roast profiles keying within a narrow level range to get the best qualities available within that level.

Roasting commercially seems fascinating on how one decides which of 12 cups is best on a great guate that can work very nicely at many different levels.

I've been noticing more and more of the interesting micro-lots at SM have 1-2 lb limits. Not much to test/work with.

dustin360 wrote:Oh and Arpi,
How much could you pull from one trier?.

You'll have to use the trier like a spoon and get something like 5 scoops per sample. It is not perfect but it works.

Did a test today on my Diedrich Hr-1 roaster. I made 6-7 pulls at every 30 second - It took 10-12 seconds to make the pulls. The 6-7 pulls gave 8-9 grams of coffee. I started pulling at 2.30 seconds after the beginning of first crack, pulled 4 times. The last pull was 4.30 (second beginning) after first crack, I dropped the coffee 30 seconds later with a running 2 crack. I made an event called "sample", and pressed this before every pull. Cupped the coffees, and it is a nice way of cupping the coffee. It really makes you follow taste-development during the last phase. This is the way to go for me in the future. My biggest worry is the time it takes to cool the beans, Im working on a better way to do this fast enough.

Muffin tin with a fan blowing on it might be an option

I have a hair dryer that has a no heat setting that I used it with popper roasts to cool and blow off chaff. I now use it when I scoop some sample beans. Wave it over and in seconds cooled enough to stop progress.