Jumped from a bella mini 500 to a Has Garanti HSR 15. I'm finding in the HG I'm getting markers of (best case scenario) TP at 2 Min EOD at 5:30. I am wanting to spend at least 4 minutes post yellowing to allow for sugars to develop but with these figures it strectches the roast out a little.

Hey guys, Jumped from my sample roaster to a 15kg roasting production batches recently and am curious as to recommendations regarding time. In my home roasting machine I do 500g in about 8-10 minutes and I've seen many graphs that reference this time frame. What I am finding is that it is very hard ...

Hey Sam, yeh crack at roughly 192. Just dropping around the 218 mark with 25/30 Dev% but very little sweetness and clarity in the cup

Hey team, Writing hoping someone can help me out with tips regarding "dark" roasts. Up until now I've always done roasts around 30 seconds after first crack hoping to maintain origin characteristics. I'm thinking perhaps it'll be better for some milk blends to be roasted darker than this but I'm fin...

I am curious about ML during roasting. As in the aftermath of the roast

Guys! I've looked everywhere on the web to no avail. Somebody tell me about their experiences with the new Slayer Steam - pros and cons etc. Would love to hear your thoughts as we are thinking of getting one. Holla

Hey guys, can anybody shed some light on moisture loss and the affect on perceived flavour? Are there any rules pertaining to low moisture loss vs high? Are there any theories on moisture loss equal to that of original moisture content and its relativity to flavour? Thanks in advance

Hey pals, Writing as yesterday I stumbled upon something that kinda blew my mind. Was roasting on a 15kg Has Garanti Gas drum roaster doing a 15kg batch of Colombia Popayan. Normally I would only do a max of 12 kg batches in this roaster but had time constraints so needed to do the 15. Anyhow

Thanks for your input! I will try this theory next batch and report back with how it went. In order to adhere to your 212 parameter do you charge and high and add low heat or charge low and keep a low/appropriate heat?

Hey guys, I've recently purchased a new Sumatran bean (spec sheet attached). I'm having issues with the roast. The moisture content is 11.5% but the density is 64.8kghl. No matter what I do I seem to get very noticeable tipping. High charge/low heat. Low charge /high heat. Low charge/low heat. Etc. ...