Temperature and Rate-of-Rise lag considered

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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farmroast
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#1: Post by farmroast »

Noticed that Cropster recently changed its algorithm calculation for RoR, but without details. https://www.cropster.com/improved-ror-sensitivity/
Seems worth a better understanding of lags due to various thermocouples and RoR sampling algorithm/calculation during real time roasting for the different monitoring systems and settings used.
LMWDP #167 "with coffee we create with wine we celebrate"

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[creative nickname]
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#2: Post by [creative nickname] »

I'm a big fan of the way this is implemented in the roastmaster app -- you just get simple difference computations over specified time periods, with no use of algorithms to try and capture a "snapshot" of the present moment. I like to look, simultaneously, at 1s, 20s, and 60s differences, which make it easy to keep track of short term as well as long term changes in the bean mass. 1s is most useful during development, to make sure you don't stall things out; 20s lets you keep track of general ROR during drying and ramp, so you can keep things moving at an appropriate pace.
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johnny4lsu
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#3: Post by johnny4lsu »

That does sound extremely helpful