Getting the hang of this. Although I did not mark it in Artisan, I opened the air damper up around 2:00 post 1C to help evacuate smoke and keep the RoR trending down. This coffee tastes very sweet and chocolatey with just a hint of juiciness. It's about all I could want from a FC Brazil/Colombia house blend.
But it is still not dark enough for some. It measures 55/62 Agtron and I need to get it to 50/56ish. In order to do that I need to reach 2C and drop around 415*. I'm not sure how to manage heat to get there and still maintain declining RoR.
Now that I have some decent data, I've been watching my ∆ET curve with interest to see how the coffee is taking on and giving off heat.
I just did an Artisan model in Designer. In order for me to hit my milestones I would need a curve like this:
I would get to 2C in 11:3*, drop in 12:00 and 25% DTR at 421*. I don't think I can do a full 10# and get there. Might have to be 8# batches for dark roasts.
**I'm not sure where the power settings came from. I did not input them.