LBIespresso wrote:I love the concept but found the huge change in inlet air temp too tough to manage without spike and dip in ROR. I have no idea how that impacts taste but don't imagine it is a good thing let alone repeatable. That said, you may have figured out how to spin the gas dial to keep things in line. If so, please share your secrets!

I can't say that I've found the secret sauce. It's made trickier by me constantly switching beans. When I get around to the roasting the same bean again, I'm simply fiddling with how much I drop gas when I close the damper (I start with it open). I do both at DE, and if I've seen a spike previously, I'll just drop gas more the next time. Either way, I'm decreasing from the initial setting (35 or 40mbar) down to 25mbar or less at that point. That seems to minimize spikes in general.

That makes sense. I guess just another factor to dial in the skill for if it is worth it. Have you tested it to see if it is? I see how it could be worth it so I am not challenging you. I am just asking you since you have navigated it successfully.

Thanks!

pcofftenyo wrote:I'll have to pull the graphs and check.

What I did was start cutting heat sooner (135C +/-) and at a greater amount (2x vs 1x) than normal then another 2x cut 25C higher. I went from 204C to 211C with a drop at 9:15. It was pretty early and I wasn't quite up to full speed yet so I didn't save it correctly with the percents in each phase.

15% weight loss for the 400 gram Huky roast.

LBIespresso wrote:That makes sense. I guess just another factor to dial in the skill for if it is worth it. Have you tested it to see if it is? I see how it could be worth it so I am not challenging you. I am just asking you since you have navigated it successfully.

Thanks!

I actually haven't been doing it that long and haven't really done any back to back testing fo comparison. I'd like to. My initial impressions were that I was getting a more uniform roast and that the method was geared toward drawing out the fruit characteristics in the denser high elevation naturals I prefer while also rounding out some negative characteristics, especially for anaerobic fermented beans. All that said, I don't have a great deal of experience either way (still have less than 100 total roasts on the Cormorant). More experience/drinking needed!!

wingnutsglory wrote: More experience/drinking needed!!

You and me both!