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Is that 4.7-5.2, from your moisture meter or your moisture lows percentage. If its from the meter I would still need your initial reading to have an idea. You can loose more moisture by slowing down the beginning, rather than speeding up before 1C, which is all around a much more lopsided approach. Loosing moisture more in the beginning is not exactly a safer option, you still should not overdo it...
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Interesting set-up that looks like a Caravel crossed with a Strietman or Newton, but with no heating element: https://www.aliexpress.com/item/4000346376411.html?spm=a2g0o.productlist.0.0.1f023472CNbX9z algo_expid=bbc88aea-18c8-458e-9d44-ed9c99c21438-22 ws_ab_test=searchweb0_0,searchweb201602_10,searchweb201603_55
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Your basket change will have a big impact on your extraction especially if you went from a stock double to a precision triple basket like a LM or VST. Both of which are known trouble makers when switching. Very grinder and dose demanding.
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Just a thought - I notice almost a minute difference in TP between 5mm and 2mm probes on my 1kg roaster. One thing that both the factory 5mm and my 2mm probes share are steps to thermally isolate the probe from the heavy cast-iron faceplate of my roaster. Perhaps if your probe lengths are short/straight and mounted metal-to-metal to the heavy faceplate that I have seen in Turkish roasters, then th...
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Unless you know that the roaster is flushing the air out of the bags then what you're doing will be somewhat different than a vacuum bag where most of the air is removed. How much of a difference it makes is hard to say. It has been demonstrated (see Espresso Coffee , Illy) that vacuum packaging results in a longer shelf life than using valve bags (at room temperature). And anecdotal reports sugge...