by martink78 on Fri Aug 26, 2011 6:38 am But what I gather, and I hope I'm right, is if I use some of those popular software along with two thermocouples, I can tweak the settings to follow a pre-set optimized roasting "recipe" by making my measurements line up with a pre-drawn and hopefully better measurement done by a more experienced roaster?
That point however, is separate of whether or not I happen to like how that particular result tastes, being that it's subjective. But it's gotta be better than what I've been doing. My morning drip today was a Rwanda mess that I had done a bit ago, and I did no service to the bean whatsoever
It's difficult to find "recipies" (or profiles, in roasting lingo) for specific beans so I think a more common way to use the logs is to compare different roasts and their taste and try to figure out what made one taste better or worse. And then (obviously(?)) tweak the next roast accordingly to get the flavor you like.
