Rush wrote:I tried literally 353 times to do so, couldn't do it. If you want to show me how I'd gladly pay any reasonable fee for that pleasure!
With roasting, just like brewing coffee, it's important to learn to completely control the environment before expecting anything good to come from it. Only then can you start working on profiling coffee for maximum results. Sure, you might get lucky, but the odds of repeating luck are not good.
I'm still learning to control my roaster, but I'm getting there.
I was finding that although I was preventing a crash, the RoR was still sloping downward too quickly for darker roasts. The natural profile curve of my roaster was concave, losing too much heat momentum during the dry phase. To correct this I designed this profile the other day with a more convex curve in an attempt to be able to hit 2C and 415* before my RoR dropped too much.
Using that curve as my background template, I needed to start with low heat and slowly add through dry in order to get my RoR curve to conform.
But the RoR still dropped to low to reach a good 2C so I tried again. This coffee is a straight Brazil and RoR tends to increase at 1C instead of drop. The hump is during the +/-45s no touch zone, but I still managed the roast fairly well. Next time the 17% adjustment at TP needs to be 25% and that 12.5% adjustment before 1C needs to be 8.3%. This one did hit 2C and 417* in 12:22. You can see all my heat adjustments below. The air was never touched.
To help reconcile the numbers, it should be noted that the first roast is 8# and the last one is 6.