Technique to slow down ROR - Page 2
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Aside from the regular dry end air change I should say,
And a quick increase right before I drop
And a quick increase right before I drop
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If you post a pic of your profile then it would be easier to see the progression. The adjustments you are making seem ok but are only a rough glimpse at the whole picture. The details of charge weight/temp, max gas setting post soak or charge and air settings are all pertinent to how to slow down RoR because we can see the momentum better
- Almico
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I've never posted a pic of a profile. How do you do it?edpiep wrote:If you post a pic of your profile then it would be easier to see the progression. The adjustments you are making seem ok but are only a rough glimpse at the whole picture. The details of charge weight/temp, max gas setting post soak or charge and air settings are all pertinent to how to slow down RoR because we can see the momentum better
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- Posts: 129
- Joined: 5 years ago
Alan, that profile looks nice, how does it taste in the cup as a light roast in your opinion?
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- Supporter ♡
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Alan,
Pacamara's are indeed tricky to roast IME. I've been trying to hone my skills on crashy roasts and that's one of my crashiest, so its a test-bed. When right a Paca its a very likeable but unusual cup. Do you also notice that 1C is reticent and it can roll into 2C pretty quickly?
Interesting to me is that you ride what a pretty stout fan setting throughout with what are essentially 25% gas changes, albeit at the low end of the range.
Pacamara's are indeed tricky to roast IME. I've been trying to hone my skills on crashy roasts and that's one of my crashiest, so its a test-bed. When right a Paca its a very likeable but unusual cup. Do you also notice that 1C is reticent and it can roll into 2C pretty quickly?
Interesting to me is that you ride what a pretty stout fan setting throughout with what are essentially 25% gas changes, albeit at the low end of the range.
- Almico
- Posts: 3612
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This particular Pacamara played tricks on me from the beginning. It tastes great at Agtron 75-80 and 50-55. It is completely tasteless from 60-70. The lighter profile outshines the darker, so I don't get near 2C.
I really don't do anything with air yet. The 50% damper setting represents maximum heat transfer and is the lowest setting that vacuates the chaff.
I really don't do anything with air yet. The 50% damper setting represents maximum heat transfer and is the lowest setting that vacuates the chaff.