How do you decide on development time/ratio for any given coffee? - Page 5
- mkane
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- Posts: 1750
- Joined: 6 years ago
We mark 1C when there's pop pop pop in a second or so. Sometimes there will be a stray @ 370°. I find some beans vary widely, like The Panama Elida which get's marked @ 383°. Then again I was always a Dodge guy.
- glf
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- Joined: 8 years ago
Anyone else using a non burner dip related decline or stutter in deltaET to help mark FCs?
- CarefreeBuzzBuzz
- Posts: 3863
- Joined: 7 years ago
I tried it and have gone back to adjust some profiles for it just to see, but since I don't have the taste for that must precision for what we do, not often anymore. But I just opened 6-7 profiles and seems that I am bit early.
- LBIespresso
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- Joined: 7 years ago
For yellow I mark it when I see no green left at all typically 303 for me
For FC its 2-3 pops within 2-3 seconds.
After 2 or 3 roasts of the same green, I note the temp that these things happen at and then only use the temp to mark these events going forward. I still use my eyes and ears to make sure that nothing strange is happening. I like using temp instead of time for making adjustments and assessments of how a roast is going.
For FC its 2-3 pops within 2-3 seconds.
After 2 or 3 roasts of the same green, I note the temp that these things happen at and then only use the temp to mark these events going forward. I still use my eyes and ears to make sure that nothing strange is happening. I like using temp instead of time for making adjustments and assessments of how a roast is going.
LMWDP #580
- Skylander
- Posts: 30
- Joined: 6 years ago
Michael I would be grateful to see your cut and paste method to excel. Your info cards are a great idea....thanks!
- CarefreeBuzzBuzz
- Posts: 3863
- Joined: 7 years ago
Send a PM with email and I'll send it. Thanks