aaah. i think i'm getting the picture. by knowing the provenance, you are essentially eliminating certain variables in the heavily variable-laden "espresso system", or at least you're trying to. does that sound right?

-peter

I've read max's original thread on the ideal curve about 4 times now and i have read this thread twice. in between i have been doing my own roasting with a HT-b and a uei DT302 logging meter. I have also been attending a local green bean sellers "coffee school". i have some comments. i think that max overwhelmed himself with the numbers, frankly. every bean is different and i mean that specifically - every single individual bean is different and so every bean is going to react differently to the roasting process. of course every locale of bean is different too. and the chemical reactions in coffee are so complex that we have actually very little control over what we get out the chute, pro or no-pro. add to this the subject nature of taste. and in between that, all the variables in the extraction process.

of course there isnt an ideal curve. and getting that perfect extraction leading to that perfect cup of coffee is something may not be all the repeatable. it depends what you are going for, of course. but if the expectation is the absolute perfect roast, whatever that means, then good luck.

browning? max, you might have consumed too much caffeine. roasting is roasting. there are good roasts and bad. some are repeatable within a margin of subject taste characteristics. narrow that band and increase the expectation and the harder it will be to enjoy your coffee experience.

but, i guess we all have to have a hobby.