The negative slope from charge to turning point is an artifact of a hot temperature sensor coming into contact with room temperature beans. It's not indicative of what's happening to the beans. They're getting hotter from the moment you charge. But I think that's independent from when you choose to count "drying time." In truth

If you can brew espresso, you can roast coffee. I can do as well as my local roasters with my flour sifter over a Coleman stove. Plus I can pick any bean and any roast level. It's hard to imaging going back to buying roasted coffee. It's really very easy, to get to that 95%

I heard back right away from Weber. They recommended rotating all the way until it locks and then back one full rotation. I imagine chirp and lock are about the same thing. I'm sure I'll have to readjust as the burrs wear in

Ahh yes... thanks for the correction about it not being a PID. I am aware I need a laptop

The Fellow Aiden sounds great to me. Been making espresso daily and have been wanting to get back to brews; this might be the ticket back. It's a first-generation product, though, which I usually steer clear and wait for a v2. (Does anyone remember how long it took for Fellow to introduce ode v2 after v1?) On the other hand

Good day everyone! Quick question for you all... I've learned a ton from many previous threads here talking about roast profiles and everyone's different approaches to try to squeeze the best from their roasters... When I was doing a few roasts on my Quest M3 this past weekend, something hit me that I never really paid attention