This was the thread where that photo exists:
Constant high airflow doesn't seem to work with my roaster
This is the roast profile. The level of the flick doesn't explain how bad this coffee tasted.
In a more recent thread, pro roaster Christopher Feran wrote this:
I asked him what was the cause of stripping flavor and aroma with high airflow. Here's his response:archipelago wrote:Another thing I see mentioned here is about how "high airflow strips moisture". Most modern fluid bed roasters allow control of airflow (Lorings, which are hybrid roasters, use convection to cook but really are low airflow relying on the paddles to agitate and loft the coffee). Older Probats and many drum roasters don't allow airflow control and have pretty low airflow — this is like setting your air to a 'minimum' setting using the lighter trick and leaving it alone. I reckon that the issue with too high airflow has less to do with wicking of surface moisture (there isn't much) and more to do with the amount of BTUs you have to shovel into a roasting environment to compensate for the lack of radiant heat. You'll have a lower ET in a high airflow situation, with higher BTU at the burners (and thus likely a hotter drum) than if you have a lower or more balanced airflow settting (requiring lower flame while maintaining higher ET)
If I follow his reasoning, even though the airflow is constant at a speed that takes me to 1C fastest at maximum burner setting, I can see that a lower burner would bring more air to the beans to get the heat to the surface, which might heat the surface but not penetrate. Does a bean care how heat is applied? Taste says yes. Do others agree it's a way of baking beans instead of stripping moisture?archipelago wrote:Definitely a worthy inquiry, I absolutely believe you — my guess is that it's actually baked... that the bean pile experiences a drop in temperature due to the airflow, rather than allowing a pillow of radiant heat in a lower airflow environment to continue the cooking at the endothermic flash event