madaxle wrote:
I keep a notebook (havent gone down the temp probe/software yet). The more detailed notes you take of temp outside, beans, crack, profile used, resting period time and taste at different resting period times the better. You get a great sense of your blends and what you can do with them.
Yeah for sure I record every other factor that I can, and it's more a matter of 'guesstimating' when SC will occur based on past roasts, then subtract 30s or 1m from that time as my end time. (I rarely take beans to the first snaps of SC... Only do so as a gauge to know roughly how long after FC it occurs, but I never seem to get great results from many first-snap SC roasts...) Madaxle, I'm curious what your method is, do you record start of FC, end of FC, and stop your roasts at a certain time based on when you think SC will occur? And for sure it's different with each bean as to what point to stop the roast in between FC and SC... not to mention what profile to use which I still haven't gotten the hang of nor understand very well..
Koffee Kosmo wrote:
With me I have to say that I was taught to home roast by my grandmother back in the 60s She was a home roaster before this internet thing was even imagined I have always home roasted more for Greek / Turkish style coffee This was done in the African style in a pot or pan - and I perfected that technique A time came when I was getting more into espresso style coffee and needed to find a way to roast to that style and in larger quantities In the end I had to build my own roaster using my mechanical engineering background The KKTO Roaster was born - about 2008 That original roaster design is now approaching 3000 roasts and still using the same components Only the Turbo Oven was replaced / updated Now I roast 1 kg batches regularly and like experimenting to find unreal out of this world blends KK
Ah that's a cool story KK 🙂 Sent from my SM-A520F using Tapatalk
