Almico wrote:I believe you meant to say the BT curve plateaus. The BT RoR curve dips significantly as the roast slows down. It then needs to rise to complete the fast finish.
I have tried this several times with my fluid bed roaster and never found a rising RoR to help a roast, ever. I am willing to try it on my new drum roaster, but it will have to be a small batch, because recovering from the slow down, where heat momentum is shed from the drum, is hard to recover from without BTUs in reserve.
On the other hand I'm not sure what is referred to here.
For one, a plateau on BT would imply Zero (0) value on RoR.
Otherwise a plateau on RoR--speaking again about the man who is most often mentioned--goes against a recent assertion, that a plateau on RoR goes together with a flick and results in not as good coffee as would be attained without RoR plateau and the corresponding flick.
Returning to the BT plateau supposition with corresponding Zero RoR, this would be untenable because it implies a stall. Recovering from a stall does not produce good results, I think.
So likely the description argues (versus Rao) that a plateau on RoR can be worked in well. Often I have roasted with those, and also without, but please advance which was meant, and any further information. I'm interested.