Hi Rafael -

i was wondering, is there any post u describe from your experience the various roast stages' ideal % of time and taste defects if going over/under (like the toasty, bready, acidic descriptors u show in your tool) - i tried searching for such discussion and didn't find.

i want to try to hit those points, to see if i can sense it... (and hopefully learn from that to analyze coffee i taste better, and be able to know what's the best next thing to try to adjust).

Hi ben,

The stages are not always the same for all coffees or conditions. A while back, Jim Shulman talked about the taste of defective roasts and how to identify them (by their taste). That's where the idea came from. The program doesn't account for example for initial humidity. It is supposed to be user adjustable and probably needs data from experience to make it somewhat reliable. It is also optional to display the flavor estimation or not.

Short dry phase = Grassy flavor
Long dry phase = Dusty, leathery

Short middle phase (to 1C) = toasty
Long middle phase = Bready

Short finish phase = Acidic
Long finish phase = Flat, caramelly

I am trying to finish and wrap everything together. I just tested a conversion to a windows executable and it works but the software itself is not quite finish yet (almost). I'll also try to make a Linux binary available. So far so good.

Cheers

cool, thanks a lot, this helps! i'll try to exaggerate different sections and see if i can pick up those descriptors.
...glad to hear coding is going well

Arpi wrote:If I ever got a hold of an Omega HH506, I could make it compatible with the artisan software in ~ 20 minutes.

Arpi,

I have the 506 but i live in Norway. Is there any way I can record the information you need an send it by email?

Take a look here. Your device is already supported.

Artisan beta roasting software available

Cheers